The remaining dough from the Fig & Serrano batch after having been in the fridge for a further 24 hours.
I’m doing this to wind up my friend Rick. On his website Mairs Bakehouse he says this:
“We never use refrigeration to elongate our bread making process. This method we feel only increases the ‘sour’ flavour often associated with sourdough. We don’t feel the method contributes any extra to the health benefits which Sourdough can have and does not achieve the ‘Sweet’ tasting Sourdough Bread which we love.”
I have a few issues about this which I raised with him when he and Maggie came up for the day a few weeks back. Rick is off-grid and generates his own electricity by wind power and doesn’t have any refrigeration apart from his kitchen fridge because he doesn’t have the spare capacity. So how would he know that this statement is true – he’s never retarded dough in a fridge. So I asked him and he said a baking friend in Australia told him. Oh really?
I retard all my doughs because that’s the only way I can organise a one man bakery. Not only is this not detrimental to the finished bread I have come to believe that long, slow fermentation produces the best results. In my experience some doughs, such as brioches, improve immeasurably from an overnight prove after they have been shaped.
According to Rick the little campagne in the photo should be like vinegar after three days in the fridge. Well it’s not. It’s quite delicious with the slightest of sourdough tangs in the crust.
Just as well we are friends …