My dough has never risen like this only 3 hours into cold proof. Is this good? Is this bad? Should I bake it right now?
-125g starter (x2 250)
-350g water (x2 700)
-550g bread flour (x2 1100)
-12g salt (x2 24)
-mix into shaggy dough
-let sit for 20 minutes
-stretch and fold and wait 30 mins
-2nd stretch and fold and wait 3 mins
-coil fold and wait 30 mins
-last coil fold
-cover and bulk ferment 6 hours
-flatten on floured surface and fold into 3rds then roll up
-place in floured bannaton
-Cold proof in fridge for 10 hours
by brandmaster
27 Comments
Might want to get your fridge checked.
If you did nothing different and the temperature of the dough going into the refrigerator was the same as it always is. My biggest guess would be if you may have forgotten to put the salt in. If not that I’m out of ideas!
Edited to add. If it turns out you forgot the salt, you can always use the bread for croutons or bread pudding or just use it to eat some very salty savory spreads!
I’m confused. Has it only been 3 hours or has it been 10 hours? Either way I think I would go ahead and bake it!
I’m confused about the amounts you used. Did you double a recipe then proof in a single loaf basket?
I know nothing, but I’d be afraid of a nuclear level oven spring….but nobody wastes flour.
Mine also rises in the fridge. It’s most likely because you have a strong starter and it takes a while for the dough to come down to temp after being on the counter for so long too. Or if you use warm water in your recipe that can also cause it to rise more in the fridge
Taste the raw dough. Make sure you remembered to put the salt in before anything else.
Wow so never forget the salt huh. Good to know thanks!
I’m taking another crack at it tomorrow
And if all goes according to normal . . .
It will never do that again, and you will spend the rest of your life trying to figure out what happened.
(Seriously. Yes, check the fridge with a thermometer. But I’ve had “strange rises” when I think I’ve got every other timing/temp locked down. Even when the indoor humidity is the same as “last time”. Never figured out what is/was different.)
Good luck.
Shoutout to laoganma
https://preview.redd.it/ohxx1b0a28pf1.jpeg?width=4032&format=pjpg&auto=webp&s=7754349ed6f18f5c31e6607c2efdcc4b5fcaea35
That happened to me on my last loaf/my first loaf. I say Doughlores is an overachiever and she needs to calm the f*** down and stop it. Hopefully my next loaf will be better.
Its happy to see you
Is the entire double recipe in that one basket? If so, it would take twice as long to cool down, so the rise would continue at the bulking temp. Usually, if you double the recipe, it gets divided after the bulk, then bench rested (which cools it a lot) then put into two bannetins to retard overnight. I think it is still bulk frmrnting, hence the giant rise.
It’ll make great focaccia and you can add salt to the top.
Wow!!!
Happened to see a video about 18th century baking that discussed structure. The salt is critical to structure. Without salt it blows up like a balloon, but collapses when you bake it…no structure!
For humanity’s progress you are obliged to bake it and report back. What if we could have been getting twice the bread all this time if we just had to add salt later???
Huh, mine always rises like crazy in the fridge and I never thought anything of it. Should I put in more salt 😂
Did you forget the salt?
Are you *sure*?
Congratulations?
It’s alive!!!!!!!!!!!!!!!!!!
If you made more than 1 batch, they rise faster that way. Also, your dough may have been too warm or over proofed before it went in for its bulk. Lots of reasons why this could have happened. Try an ice blanket next time
It has happened to me, if the dough is warm and fermenting well when it goes into the fridge
Why is it important to add salt?
Oddly enough, that part of my fridge, top and front, is the warmest part. Its helpful to put a thermometer and various zones to see what the temps are!
Can you make focaccia with it?
Putting plastic over the top also keeps heat in which could speed up proofing.