The New Bakers Dozen

By Panini (Panini) on Sunday, November 05, 2000 - 07:00 pm: Edit

I am not familiar with this type of proofing. I would like to know more about it.
vbean, tunnel?
proofing enviornment? refridgeration? watercooled?
thank you

By Quartet (Quartet) on Monday, November 06, 2000 - 06:22 pm: Edit

there's a great new book out called ARTISAN BAKING ACROSS AMERICA that has some good info on cold proofing, or retarding. Nancy Silverton's BREADS FROM LA BREA BAKERY is another great source. Check out the Bread Bakers Guild website for info (, as well as King Arthur Flour ( There are other sites, I'm sure, but these are good places to begin.

I bake off a sourdough starter. Each night I mix the dough and ferment it. Then I'll shape and put it in the fridge overnight to proof. The slow action allows acids to go to work, bringing a much deeper flavor to the bread. The next day I let it finish it's rise and bake. I'm only doing this at home, so I don't know what kind of equipment you'll be using, but the result should be the same. The long rise develops flavor. However, too long a rise can make your bread too sour, at least when using a sour starter.

By Quartet (Quartet) on Tuesday, November 07, 2000 - 08:32 am: Edit

Sorry, I was wrong about King Arthur. Thought they'd have more for you. The Baker's Guild site has links that should be helpful, though.

By Jester (Jester) on Monday, November 13, 2000 - 03:35 pm: Edit

I make award winning breads at sea level-but here
idn Denver my recipes simply do not work.I am
looking for a great recipe for a simple challah
that will be light and airy for my altitude of
5600 feet. Please help me.!!!
Also looking for a great triple olive bread recipe
that i lost years ago?

By vbean on Friday, November 24, 2000 - 03:11 am: Edit

I retard all of our breads, the results are bread with structure and taste.Shape and refrigerate your bread overnight ( these are breads made with levain or biga starter- though even hamburger buns benefit from a cool, slow rise.
Challah is not very easy at altitude. It is a high moisture yeasted bread, Eat it the day you make it (that is life). Retarding does not help much (recipes have honey, eggs, milk etc...) Much faster proofing because of the ingredients.At altitude you need much more water (or milk).vbean

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