I decided to try an overnight rise in a refridgerator, about 5C
Dough made up with the recipe I posted previously:
600gm strong flour,
390gm water,
10gm oil
10 gm salt
3 gm yeast
I covered the bowl with cling film and left it for about 10 hours.
The dough rose just less than double. It formed a skin, which may explain the limited rise. Perhaps I might try painting it with oil next time.
The texture was very sticky. I covered my hands with oil and divided it up into two separate lots.
The first I left for a proving rise for about 30 mins.
The second I left proving for about an hour, mainly to ensure the temperture of the dough rose slightly.
The results were almost the same.
Taste perfect. 10/10
Size, quite small 7/10
Crumb is quite dense. 9/10
Shapes irregular. Some splitting of the crust. 4/10
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