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Infamous-Winner5755
Congrats!!
JasonZep
That’s pretty good!
dmackem
WOW! Congrats, this is an incredible result!!
Artistic-Traffic-112
Hi. Welcome to the community. Great loaf, well down. IMO just a little under fermented evidence by large tunnel like voids
This may help give you some guidance
Phases: • Mixing dough: The start of bulk fermentation.
This is basic method only put dry ingredients in bowl and combine. Add water and levain stir with stiff spoon or hand until all dry flour is combined. At this stage you have a chance to adjust your hydration to suit the flour but, over the next hour or two the flour will absorb more of the free fluids. So, aim for stickier than drier. I work the dough at this stage to a ensure that the dough is binding as a cohesive ‘ball’. Now the dough needs to rest.
Fermentation is a continuous process. Usually split in two. Bulk fermenttion is when multiple loaves are fermented together im one batch. Then proofing after the ‘ bulk ‘ has been reduced to individual loaves and shaped. Often times the proofing is done in refridgerated conditions to refine baking process. Especially with sourdough.
It is important to adjust the point at which the one finishes and the other starts. There needs tp be just enough ‘food’ to sustain the yeast through to baking. This is usually guaged by the % rise in vplume of the raw dough. The longer the intended proofing the lower the % age rise. There are several other ways to guage the curtailment point tho.
My preferred rise is about 75%. I measure the volume of the just mixed dough and then finish the ferment in a bowl marked to double that.
5 Comments
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Congrats!!
That’s pretty good!
WOW! Congrats, this is an incredible result!!
Hi. Welcome to the community. Great loaf, well down. IMO just a little under fermented evidence by large tunnel like voids
This may help give you some guidance
Phases:
• Mixing dough: The start of bulk fermentation.
This is basic method only put dry ingredients in bowl and combine. Add water and levain stir with stiff spoon or hand until all dry flour is combined. At this stage you have a chance to adjust your hydration to suit the flour but, over the next hour or two the flour will absorb more of the free fluids. So, aim for stickier than drier. I work the dough at this stage to a ensure that the dough is binding as a cohesive ‘ball’. Now the dough needs to rest.
Fermentation is a continuous process. Usually split in two. Bulk fermenttion is when multiple loaves are fermented together im one batch. Then proofing after the ‘ bulk ‘ has been reduced to individual loaves and shaped. Often times the proofing is done in refridgerated conditions to refine baking process. Especially with sourdough.
It is important to adjust the point at which the one finishes and the other starts. There needs tp be just enough ‘food’ to sustain the yeast through to baking. This is usually guaged by the % rise in vplume of the raw dough. The longer the intended proofing the lower the % age rise. There are several other ways to guage the curtailment point tho.
My preferred rise is about 75%. I measure the volume of the just mixed dough and then finish the ferment in a bowl marked to double that.
Happy baking