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Yeast wont be very active at 4 degrees, so you want most of the fermentation to be done by the time you put it in. I guess there is a temperature gradient from outside to centre of dough in the fridge as it cools down. Have you seen this
video where the dough looks really bubbly before he shapes it? Maybe you could try that?
rj
@Belagerent
I've been following the tartine recipe from nyt for about a year so I guess it's time to start asking for help. I've been using Wessex Mill flour if that matters much.
How long do you guys autolyse? I have a reptile heat mat to try and keep the dough relatively warm (it gets to 28 degrees, obviously the dough is less than that), but the tartine recipe says autolyse should be done in 40 minutes. my dough looks smoother after 40 minutes but not very smooth. I read somewhere to try and autolyse for 2 hours??Is that a thing?
https://www.youtube.com/watch?v=cbBO4XyL3iM&
I try to do this kind of kneading when I add the salt, but my dough never gets that smooth, totally unsticky surface his does. I normally go for for about 15 minutes then give up. Is it that I should be trying to do it for longer, or is it my technique? The dough does get that smooth looking appearance by the time I get to shaping it.
The recipe says I can leave the dough to rise for 12 hours in the fridge. If I do this the dough comes out looking extremely not risen, feels very dense when I tap it, etc. My fridge is set to 4 degrees. What's up with that? It seems basically no rise happens when I leave the bread in there for up to 18 hours. I'm scared to leave it longer.
I understand from reading here that the tartine recipe is maybe a bit US centric but I was reluctant to try futzing with different recipes/flours/anything when I feel like I haven't been going that long. I bought some sourdough from a local here and it's like a different product to what I've been making. I know I'm not going to crack pro baker tier after one year but it just got me thinking. In comparison my loafs are extremely dense. I attach an aesthetic pic of about as good a loaf as I've ever managed.
Any hints?
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