I tried something new, inspired by a poster on Reddit earlier this week, (sorry I forgot their handle).
Usually, I continue BF (after stretch and folds) in my oven with the light on – about 78 degrees and BF takes about 6 1/2 hours overall- THIS time I wondered what would happen if I left the dough on my counter for BF? How long would it take? At 9:00pm, (after 13 hours) dough was 40% raised, DT was 73 degrees. I wanted to go to bed, so I pre- shaped it, final shape 20 minutes later, and put in fridge for the night.
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I was going to bake first thing in the morning, but I had to leave the house until 3:00pm it was in the oven by 4:30pm, so about 17 hours in fridge.
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As reported by others, the flavor was complex, and beautifully sour.
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I probably won’t do this every bake, but it will come in handy if I unexpectedly have to leave the house for six hours or so!
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Recipe-
Autolyse 1 hour
Combined in KitchenAid mixer –
425 g KA Bread flour
75 g Einkorn flour
360 g water
Add
100g Levain
12 g salt
Using knead hook, mix for eight minutes on low.
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I only needed one set of stretch and folds, 30 minutes later another set of coil folds.
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I continued bulk fermentation until I reached 13 hours total BF.
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I have only been baking sourdough since last November, so, like many people here, I am often unsure as to whether my dough is under or over fermented.
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But it really turned out wonderful!
The message here is as many experienced Bakers tell us, don’t be afraid to go over sometimes, so you know where the sweet spot is!
by kerrylou100