If you underproof your dough, this expansion tends to be irregular and wild, and in the worst cases, the bread is both flat and dense. Generally, Kristen aims for a 60 percent increase in size.
But a 60 percent increase is difficult to track visually. When you factor in folding and de-gassing of the dough, visual identification becomes even harder. Instead, she recommends bulk fermenting for a set amount of time, and adjusting that time as needed over successive bakes.
Kristen employs a small jar and feeds a small amount of starter into that jar as soon as she incorporates the levain into her dough. Next time, I bulked for six hours, and now it looks a little better. Same thing for seven hours. It has to be done over many bakes, [using] side-by-side comparisons. Temperature has a profound effect on the rate and quality of fermentation. In our sourdough starter guide , we even broke down the complex relationship between temperature and development of differing strains of yeast and lactic acid bacteria.
But in general, a lower fermenting temperature will prolong bulk fermentation while a higher temperature speeds up bulk fermentation. The trick is to find a temperature at which your dough rises sufficiently, but gluten also develops enough for the dough to hold shape. For example, a machine-mixed dough lends itself to bulk fermentation at high temperatures. It Takes Two. Proper fermentation will take you a long way toward baking good sourdough bread.
Dough handling is active : It involves physical actions that alter the physical characteristics of your dough. And somewhere, at the intersection of these two concepts, you can produce amazing sourdough bread. Actively scan device characteristics for identification.
Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Pin Share Email. Featured Video. When a dough has overproofed in the banneton, it will be excessively weak and is not able to hold its shape well.
If we bake an overproofed dough, the resulting loaf will be dense and flat, with a large tunnel in the center due to a weakened gluten matrix. The good news is that we can revive an overproof dough by removing it from the proofing basket, reshaping it, and placing it back into the proofing basket to undergo a subsequent rise. Fermentation gasses will continue to inflate the dough, and as the dough has been reshaped, it will have regain its strength, resulting in a baked loaf with good volume and an open crumb structure.
The process of reshaping an overproof dough, and subjecting it through an additional rise can be repeated up to times with no adverse effect on the baked loaf. Nothing smells better than the wheaty aroma of freshly baked goods; I enjoy it so much that I decided to quit my day job as a management consultant to teach others about the delicate art of baking!
What is a Pate Fermentee? Skip to content. Conventional baking process: Mixing of dough Bulk fermentation Dividing Shaping Final fermentation Scoring Baking The second rise final fermentation is required to alleviate the problems associated with a single fermentation phase, namely to prevent poor loaf volume and a dense crumb structure; the second rise allows the dough to retain its strength and replenish the fermentation gasses lost during the shaping process.
Problems that a baker will face by combining the first and second rise Sourdoughs are often mixed and fermented in batches of dough that will make more than one loaf. Baking steps for combined fermentation — Option 1: Mixing of dough Divide Shape One long continuous fermentation of many small dough pieces Scoring Baking Option 1 is to divide and shape the dough right after the dough is mixed, so that the many smaller individual dough will undergo one continuous fermentation period before it is baked in the oven.
Baking steps for combined fermentation — Option 2: Mixing of dough One long continuous fermentation of a single large dough Dividing Shaping Scoring Baking Option 2 is to divide and shape the dough after it has finished one continuous fermentation period; the mixed dough will ferment as one single unit before it is divided and shaped into many smaller pieces of dough. This is a pretty big misconception that can confuse beginner bakers.
The dough does not necessarily have to double in size. It would completely depend on the type of flour you are using. If the answer is yes to these two questions, I would go ahead and shape the dough and leave it to proof for the next stage. As I mentioned earlier, it will take some experience to understand your dough, but looking out for these characteristics will help.
There is of course a limit to how long you can proof your sourdough for. And if you do leave it too long, it eventually runs out of its food source the starches and sugars in the dough , and over ferments.
Over fermentation means the dough has no food left, and so it has no strength left to continue to ferment or grow in size. The gluten strands eventually break down, and the dough cannot hold itself up. Having an over proofed dough is a little tricky to salvage. And it really depends how over proofed it is. Here are a couple of signs that you have an over proofed dough, and what to do in each case :.
Baking heavily over proofed dough at this point will probably result in a denser, flatter bread that tastes overly sour. This is the reason why. Not proofing your sourdough for long enough is more forgiving than over fermenting it. Usually very large holes at the top of the loaf, and much smaller ones at the bottom. It may also have a less developed flavor profile.
Under-proofing sourdough is much more forgiving than over-proofing it. The best way to control the exact time that you proof your sourdough for is to put it in an environment where the temperature and humidity is carefully controlled.
I purchased this dough proofer and it has been a complete game changer! Note : That link takes you to the same dough proofer I own.
0コメント