dough retard last proofing in fridge
Hi , Is there anyone out there that kneeds a poolish starter dough in a bread machine then overnight retards the final proofing in the fridge .
After a long time of baking my own bread I now can no longer kneed the dough because of arthritis , someone sugested a bread maker to do the work for me I was given one to try it out , I have always used a poolish dough but decided to use a recipe for the bread maker wich was reasonable but not very tasty . So I tried retarding the last proofing overnight , but the dough had overproofed and on doing some reading about it I was wondering if my dough coming out of the breadmake is too warm and does not cool quickly enough in my fridge but my temp at the bottom is 1-2 deg C so it seem I am doing something wrong . Please is there anyone out there who can help an OAP who is missing her fresh crusty well risen bread .
Living in hope of help
Joan
Hey, you might wanna try reducing the amount of liquid in your bread machine recipe so the dough doesn't rise too much. Also, consider increasing the baking time or using a cooler spot for proofing the dough overnight. Hopefully, that'll help you get the results you're looking for!
If kneading is the only part of bread making you can't do, I would suggest using your machine for the kneading only. Stick with the recipe you like, with the preferment, do everything the same, except let the machine knead.
Skip the machine and just let it go. Gluten will develope on it's own - then just mix. If you have the time you have the method. Enjoy!