Dutchbaker's blog

I have been experimenting with Pugliese lately.  I adapted the Pulgiese recipe from Beranbaum's BB this weekend using my stiff sourdough starter.  I was pleasantly suprised with the results.  It was a nice airy loaf with an open crumb.   The crust was a little tough, but I am still using 100% rice flour to coat the banneton.  I would like to try the bread flour and rice flour mixture next time, to see if I can get a crisper thin crust.

Dutchbaker

I have been making the Essential's Columbia bread lately.  I typically ferment for 4 hrs, round & rest for 10 min., shape & proof for 4 hrs, and then bake.   I normally start first thing Sunday morning, so we have fresh bread for dinner.  I was wondering if I can ferment & shape Saturday night, and let the dough proof in the fridge overnight for 8 hrs, and I could bake the loaves first thing in the morning.  Has anyone had luck with retarding in the fridge for the final proof?