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BBB one extra day…

BBB…Big Bear’s Bread. I am in love with this bread. It is so moist and delicious. It stays fresh days longer than other lean white sourdough breads. For those of you who do not have a dedicated refrigerator, I made this batch using a regular temp refrigerator (39F).

Follow the directions for making the regular Big Bear’s Bread (click here for the formula and a printable page), but instead of retarding the biga-like dough at 46F, just use your regular refrigerator to hibernate (retard) your dough and leave it in an extra day. If you have a cool pantry (around 50F), allow the dough to set at the warmer temperature for the last day and night. If you can retard the dough right around 50F for that last day and night, you will have a really nice sour tang.

Go ahead and follow the regular formula at this point. The slurry is a bit difficult to incorporate into the biga-like dough. What I do is try to incorporate it until the gluten strands start to fight me, then I just leave it and come back every hour for a folding session. By the last fold, the dough is wonderful, soft, the slurry is well incorporated and it is easy to handle, although very sticky.

Big Bear’s Bread.. hibernated in a cold refrigerator:

 

Whichever version you try, you won’t be disappointed! However, the first version using the dedicated fridge, has a deeper sour flavor.

I just need to get a loaf of this bread to Big Bear himself!

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2 Comments

  1. Ken Ken
    July 9, 2011    

    My oh my, a fresh batch of Big Bear Bread now cool on the counter and begging to be tried. This batch baked up the best yet. I stayed true to the recipe and tried your very simple pull up to form into a sort of a ball and it all came together like magic. The crumb, so moist, custardy and holey. My schedule makes it very hard to bake on Saturday as I have bible study commitments on Friday but I make it work with 3 hours to stretch and fold then put back into the fridge until I get home at midnight. Then I formed and placed in the fridge util morning. I know my gluten strands are not fully incorporated but I can’t think of any other option. I just cannot squeeze 4 hours out of Friday afternoon. Delicious anyway and it seems to work.

  2. July 22, 2013    

    Oh, those nice blisters! Sounds like something I should try, especially now where I can walk in the kitchen without breaking into a sweat even thinking of turning on the oven.

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