So, the other day I posted about my problems with bulk fermentation. I wasn't sure if my loaf was under- or overproofed, something wasn't just right even though the bread looked fine and tasted ok.
I got alot of replies and they were just as mixed ad my thoughts. Some said over, some said under while others said it was perfect.
My conclusion is that it was in fact underproofed.
I'm always so scared to ruin the bread by overproofing that I ruin it with underproofing 🙈 Sounds silly right? 😅
So, with this one I tried to keep the dough a little bit warmer, opted for more % rise (this was about 75-80% at 25°) and added time to my bulk fermentation. And what I also did that I never do is that I left the dough in the banneton on the bench for 20 minutes after final shaping. I stitched it again and then put it in the fridge for cold retard.
My question is, do you guys do that? Let the dough rest at room temperature after final shaping before cold retard? If you do, for how long? I think that this huge air bubble is there because of it 😅
P.s To be clear, this is a good bread, nice rise and it tasted amazing, just wondering about this bubble and the extra time on the counter.
by ValgerdurG
2 Comments
Recipe:
13.30 dough mixed
360g 32° water
50g whole wheat
450g flour
100g sourdough
12g salt
14.00 water salt mixed in
14.30 1 coil fold
15.00 2 cf
15.30 3 cf 25°
16.00 4 cf
Bulk until 19.30 temperature 24-25°
Was at approx. 75-80 %
Preshaped -, just starting to tear?
Preshaped again after a while.
Final shaping after approx. 30 min – tried to have a tight final seam and picked the largest bubbles.
Put in banneton and let rest for 20 min on the counter, just re-closed the seam and in the fridge for 12 hrs.
Baked in preheated oven at 230°. Scored again after 6 min and baked for another 25 min. Lid taken off, heat raised to 240° and baked for another 15 min.
A lot of people will shape, let it bench rest for about 30 minutes and then do a final shape. I find this method works best for me when I’m making multiple loaves. I skip it most of the time because I’m already pushing the bulk ferment and don’t want to overproof haha. Your loaf looks really tasty though so whatever you are doing is working!