Somedays ago I got a mail from a reader, asking me to help her to transform a recipe so she could proof the loaves in the fridge overnight. The main point to keep in mind when you plan to proof a bread in the fridge is that the amount of fresh yeast should be below 1%. The other ingredients can stay the same. And so the recipe was transformed quickly. But my creative juice were just flowing and so I sent her another variation which use a preferment as well. And I liked the recipe so much that I decided to bake it myself, too.
And the bread turned out very well, too: A good ovenspring and a mild aromatic taste due to preferment and the long, cold proof. I’m really happy that Alexandra asked for a recipe!
yield two loaves
- 250g flourType 1050
- 175g Water
- 5g Salt
- 2g fresh yeast
- Pâte fermentée
- 350g flour Type 1050
- 200g spelt flour Type 630
- 200g rye flour Type 1150
- 525g Water
- 15g salt
- 6g fresh yeast
Mix all ingredients for the Pâte fermentée and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.
Now mix all ingredients for the dough, and knead it 5 min on slow speed and 8 min on high speed.
Let the dough rise to 2.5 hours
Shape the dough into two oval loaves and proof for overnight in the fridge.
Slash the loaves directly before baking with curved slashes.
Bake for 10 min at 250°C with steam on a hot stone, then turn reduce the temperature to 200°C and bake another 40 min. For a extra crisp crust turn on convection mode during the last 10 min.