Can i put my sourdough in the fridge overnight in the cast iron bread loaf pans?
I am not sure if i should leave them in the cast iron pans overnight in the fridge.. Im also not sure if I let them rise enough before the final shaping…
When doing the last shaping, they felt a little dry. :( I tried to add a little more water.
Recipe:
Feed starter and let double.
Mix:
650g warm water
300g active starter
50g olive oil
40g honey
20g salt
1000g bread flour
Mix until shaggy.
Cover and rest 30 min.
Do stretch & folds every 30 min for 2 hours total
(4 rounds).
Let dough rise until puffy (not fully doubled)
Usually 1–2 hours.
Shape into 2 loaves and place into greased/parchment-lined loaf pans.
Cover and refrigerate overnight.
In the morning:
Remove from fridge.
If dough already looks risen/puffy:
bake immediately.
If not:
let sit at room temp 30–90 min.
Bake at 400°F for about 30–35 minutes.
Remove from pans and cool at least 1 hour before slicing.