The Overnight Final Proof (Yeasted Bread) – Bread Tip 119 – Bake with Jack

heyyo Magus is Jack here back with Jack
Oh Duke ain’t bringing you your weekly
bread makings have every single Thursday
and this week I’m talking about the
overnights final proof roll it
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than what you think this week the
question is can you do the final proof
of a yeasted bread in the fridge
overnight while you’re sleeping and the
answer is yes but probably not as
straightforward as what you think it’s
probably gonna require a little bit of
work on your part to get it just right
but if you do it is well worth it now
we’ve spoken in the past of our slowing
and down the bread making process so
when down the dough slowing fermentation
slowing down the puffs and we do this by
refrigerating the dough chilling it
lowering the temperature of the dough
makes the yeast work slower and this is
helpful to us as home bakers for the
following reasons number one it helps us
stretch the timings in a recipe
tailoring the bread making process to
fit our lifestyle it enables us to
organize the bread around our lives
instead of organizing our lives around
the bread to do the things we need to do
while the dough slowly ticks over in the
fridge for a few hours or overnight if
you need to secondly it is an instant
effortless Talyn booster if we let our
don’t rest colder we can let it rest for
longer and thanks to the magical
ingredient of time otherwise known as
doing nothing for ages everything gets
better our dough develops further in
terms of flavor in terms of texture and
in terms of moisture retention making a
final bread that is even more tastier
than normal it’s got a better texture
the normal eye moisturizer little added
bonus has a little bit extra shelf life
how I normally recommend is the safest
option to refrigerate your dough to
chill it down and slow everything down
on the
first resting stage after you’ve mixed
it needed it put it in a bowl clean form
the bowl pop it in the fridge and leave
it there until the following day or
whenever that’s your safest bet but then
which may or may not be convenient for
you the following day you have to remove
it from the fridge get it out of the
bowl pre shape it let it rest final
shape it and then your final rest will
probably be a little bit longer because
your dough’s coming up from cold now
that might work well for you in some
days that works well for me but in
actual fact even though you are
improving the texture and flavor and
everything of the bread you don’t
actually saving that much time in the
morning so there is another way and so
the question arises can you do the final
proof in the fridge and of course the
answer is yes but still a little bit
more risky that way think about it for a
second if you do the first rest in a
bowl in the fridge then it doesn’t
really matter what happens overnight
while you’re sleeping in my rise up it
might collapse but it doesn’t really
matter because the following day you’re
gonna take it out pre shape it reshape
it and it’s all gonna puff up again
ready for the oven so you haven’t lost
anything anyway if your refrigerator in
the final proof after you shape the
dough after it’s in its final shape for
the final proof before it hits the oven
it may well rise up and collapse while
you’re sleep you’re not gonna know what
if that’s happened or not and then you
wake up and be like ah crumbs now it’s
not gonna be a major disaster because
you can always reshape again let it puff
up again but if the aim was to get up in
the morning and take the bread out of
the fridge and put it into the oven
you just missed that opportunity now
before you continue let me explain
something I haven’t exhausted all the
possibilities I don’t have a secret
formula for you to be able to replicate
our home and the reason for that is
because you live all over the world in
different countries and different
climates at different temperatures and
it will be impossible for me to give you
a surefire way to make it work so here’s
the deal I’m gonna give you the tools
the knowledge the principles that you
need to make it happen at home I’m gonna
share with you what I’ve done in the
past what I’ve gone away with in the
past and the breads that based upon
those principles would be the best ones
to try the rest is down to you I’m
afraid it’s going to take a little bit
of trial and error but hopefully after
this video you have much more knowledge
in there for much less error this video
is born out of a Instagram poster – the
other day about a loaf that I’ve named
to the overnight great white it looks
like this
this is a loaf of bread that I often
have on a Friday in fact when I do an
introduction workshop on a Thursday
evening on a Friday morning I’ve always
got a loaf left over my loaf never fits
inside of the oven to bake it on the day
alongside everyone else’s loaves and so
I stash it in the fridge straight away
on a Friday morning our bacon has just
turned out to be the best the most
delicious yeasted bread I’ve ever made I
like it’s the best one I love it and
here’s how it goes I’ll make a white
dough around about 4:30 in the afternoon
as I’m setting up my class then it
proves up for a couple of hours until we
need to use it and I’ll shape up my loaf
of bread that load goes inside of my tin
like this which I pretty much
immediately put them into the fridge
we’re talking around about 6:30 7
o’clock and it stays there until I go
home when I go home I take that loaf out
of the fridge and put it into the car
and drive her home and then I put into
my fridge your home to deal with the
following day the following day I’ll put
it in the oven about 190 degrees see I
do you steam by don’t mess about what a
temperature because at that point on a
Friday I can’t really be bothered
overnight the loaf is puffed up really
nicely probably a little bit too big and
it’s got a real skin on the top of it
and that adds a real delicious and
slightly dark crust I take it straight
out of fridge I put it straight into the
oven cuz I’m a rule breaker yeah that’s
how I roll
well that just happens to turn out
wonderful it’s delicious it’s my
favorite yeasted loaf of all time is the
overnight great wine on a Friday morning
now if you want to replicate that how it
might be different the timings might be
different and they might be different
because your fridge might be a different
temperature to mine I never checked the
temperature my fish I don’t care what it
is and your room might be a different
temperature mine I always check – about
21 degrees none of that matters but the
point that does Mar is the fact that
remember I was talking about pencil in
video number 100 your pencil is your
most powerful tool here you need to do
some trial and error to make it work you
need to write down what you did along
the way so that you know for the next
time and here’s what I’m talking about
you might find less say for example you
get in from work at about 6:30 I don’t
know and then you make a dough you let
it prove up for a couple of hours you
pre shape its shape
put it in your 10 and it hits the fridge
by nine
write that down nine o’clock put it in
the fridge the next morning when you
wake up at seven ish write down what I
was like maybe you got away with it in
that point but you’re gonna need to
tweak these times a little bit but you
can’t tweak them you didn’t know what
you did the last time
that’s a 10 hour rest in the fridge and
you might find that that’s perfect for
you and the temperature Udo was when it
went into the fridge at 10 hours time
it’s perfect to hit the oven this is all
down to you having a try and if you are
having a try here’s a few guidelines as
to which breads it’s probably best to
have a try with first try we have
something in a tin try with something in
attend I want to try with a free
standard bloomer because overnight I
probably go all crusty and it probably
will spread all over the place if it’s
inside of a tin it’s gonna hold up
really nicely and it can afford to get
really really big and really really
delicate and the tendon will support his
same goes if you’re doing things in a
high sided roasting tray like for
example some rolls that are all snuggled
up touching each other or Hot Cross Buns
or something like that if you see if you
know what I mean all snuggled up
touching one another that join up as
they prove they’ll be supported within
that tin and by each other as well and
secondly something that I call a slow
mover what I mean about slow mover is a
dough that moves slowly it’s got a
minimum of yeast inside for example
bagels bagels only got a tiny bit yeast
inside because you don’t get want to
give big and puffy so they are by
default a slow mover anyway that way we
got more leeway to get stuff wrong in
the fridge overnight if it’s a slow
mover already shape up your bagels put
them on a tray you’ll probably have to
cover them in plastic or put them in a
plastic bag so don’t dry out and put
them in the fridge and they’ll take over
nice and slowly ready for a hot dip in
the morning and a bank another thing I
would deem to be a slow move I would be
an enriched dough something with eggs
and butter and milk inside something
sweet like a cinnamon bun for example
you might find you can roll up your
cinnamon buns cut them with a piece of
string line them up inside that
high-sided tray and they’ll be
absolutely fine in the morning time
think about the practical advantage of
just taking a tray of cinnamon buns
straight out of the fridge straight into
the oven on a Sunday morning hot
cinnamon buns for bread
seriously think about the things that
you don’t mind drying out on the top of
the things that you do mind drying out
on the top you don’t really want a bagel
to dry out so much you’re a cinnamon bun
but a loaf in Atene that dried out and
had a real thick dry skin on top tomato
wicked delicious Christ which is great
other things you might want to wrap in
plastic so they don’t dry out or you
might have to oil the top of stuff so it
doesn’t stick to the plastic as well put
stuff in a bag and blow it up but like a
balloon I’ve seen people do that before
it works for you it works for you this
is a little tactic you could use to get
those cinnamon buns fresh for breakfast
or English muffins or bagels or
something like that straight out of the
fridge straight into the oven real nice
tactic if you’re gonna make it work but
you have to put in the work in order to
make it work don’t be afraid of failure
give a shot you might find that a you
could cut down the yeast and if I get
for example make a slow moving baguette
that proves up inside of a Koosh cloth
all night in the fridge getting dried
out on the outside for a wicked crust
give it a go as always thank you so much
for watching my video I hope it’s helped
you and give you another little bit of
food for thought another little way of
making it work for you home to make the
wicked bread there overnight great white
I was so chuffed with the overnight
great white is complete accident that
came out just lovely or absolutely love
that loaf listen I hope this has helped
you out I look forward to seeing you
here for another weekly breadmaker tip
next Thursday I’ll see you then bye-bye
and there you have it this week I
planned to get the overnight great white
recipe so you have something tangible to
work off on the blog but I just never
happened I’ll try my best to get out
next week in the meantime thanks so much
for watching this week’s bread making
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