If you over-proofed your dough during bulk fermentation, you may be able to use a very cold fridge to slow down the dough and adding alot more steam during the baking process. In upcoming videos, I'll include Fahrenheit temperatures alongside Celsius. As a preliminary reference: -24°C converts to approximately 75.2°F -25°C equates to roughly 77°F -26°C equates to roughly 78.8°F
At what temp should my fridge be set at because when I've bulk ferment to 50% and shaped and put into fridge after 18 to 24 hours ive got no change in dough rise at all great videos 👍
Depends on your dough temperature before you put it in the fridge, if it's a cold dough it will slow down much faster, and if the dough is very warm it will take much longer to slow down. My fridge is usually 2 degrees in summer and 4 in winter
@michaelhedges41070 they can be awkward at first, I've learnt now to break it with your finger fast, and if you do go over the line a little it doesn't matter, just go a little over 50% at the end for example
I've just taken 2 frizbys out the oven I made yesterday I used the jar that read 30% so I shaped them as was 11 o'clock and had work at 3am put in fridge at 4c till 4pm and they have come out horrible I followed you recipe any thoughts would be appreciated thanks
Probably your flour, are you using a strong white flour? I have a video on my channel explaining how to test your flours hydration level for perfect water content
My guess is that without seeing the dough, but you're saying it's flat like a pan cake, I would reduce the water next time and reduce the fermentation time
In my experience of 20 years sourdough baking......if you overferment during bulk proofing ( especially in summertime )....there is NOTHING you can do to save that dough, because the sourdough has literally eaten the gluten ....... hasta la vista !
@@urbantreats_sydney A bakers secret here... after 2 to 3 hours bulk fermentation of a 70 % hydrated dough ( depending on bakery temperature) shape loaves & put into a retarder at 12 degrees celcius for 18-20 hours......they are ready to slash & bake when oven is hot ...No need for bannetons & they bloom magnificently! PS I work in a mini micro bakery in Mildura ( max 70 loaves a day)& perfected this technique probably 12 months ago & it has never let me down ... unless the bakery was too hot & the bulk fermentation overproofed. Good luck in your sourdough journey ! Such a seemingly simple thing... flour, salt & water..... is so COMPLEX..... LOL !
@paulychannel7914 lol man so true, it's very easy to do but hard to master! But that's why we love it, baking is a you either love it or you don't. Your technique is very very similar to a friend of mine, and he gets great results too.
If you over-proofed your dough during bulk fermentation, you may be able to use a very cold fridge to slow down the dough and adding alot more steam during the baking process.
In upcoming videos, I'll include Fahrenheit temperatures alongside Celsius. As a preliminary reference:
-24°C converts to approximately 75.2°F
-25°C equates to roughly 77°F
-26°C equates to roughly 78.8°F
That’s a great video, looking forward to seeing more😍
Thanks Marlene 💚
Looking forward to more tips from the master.Thanks
More to come!
At what temp should my fridge be set at because when I've bulk ferment to 50% and shaped and put into fridge after 18 to 24 hours ive got no change in dough rise at all great videos 👍
Depends on your dough temperature before you put it in the fridge, if it's a cold dough it will slow down much faster, and if the dough is very warm it will take much longer to slow down. My fridge is usually 2 degrees in summer and 4 in winter
And thank you! 👍
I bought one those Billie messing things its so hard to get it right tried loads of times keeps ending up over the line
@michaelhedges41070 they can be awkward at first, I've learnt now to break it with your finger fast, and if you do go over the line a little it doesn't matter, just go a little over 50% at the end for example
I've just taken 2 frizbys out the oven I made yesterday I used the jar that read 30% so I shaped them as was 11 o'clock and had work at 3am put in fridge at 4c till 4pm and they have come out horrible I followed you recipe any thoughts would be appreciated thanks
Sounds like you over proofed the dough, what was the dough temperature when you put them in the fridge, how was your shaping was it nice and strong?
@urbantreats_sydney 24c no shaping seemed loose i have no idear why done 4 lots of stretch and folds
Probably your flour, are you using a strong white flour? I have a video on my channel explaining how to test your flours hydration level for perfect water content
@urbantreats_sydney thanks I didn't quite understand the video sorry its marriages strong white bread flour 13g protein
My guess is that without seeing the dough, but you're saying it's flat like a pan cake, I would reduce the water next time and reduce the fermentation time
In my experience of 20 years sourdough baking......if you overferment during bulk proofing ( especially in summertime )....there is NOTHING you can do to save that dough, because the sourdough has literally eaten the gluten ....... hasta la vista !
Very true, I think i slowed this one just before complete disaster
@@urbantreats_sydney A bakers secret here... after 2 to 3 hours bulk fermentation of a 70 % hydrated dough ( depending on bakery temperature) shape loaves & put into a retarder at 12 degrees celcius for 18-20 hours......they are ready to slash & bake when oven is hot ...No need for bannetons & they bloom magnificently!
PS I work in a mini micro bakery in Mildura ( max 70 loaves a day)& perfected this technique probably 12 months ago & it has never let me down ... unless the bakery was too hot & the bulk fermentation overproofed.
Good luck in your sourdough journey !
Such a seemingly simple thing... flour, salt & water..... is so COMPLEX..... LOL !
@paulychannel7914 lol man so true, it's very easy to do but hard to master! But that's why we love it, baking is a you either love it or you don't. Your technique is very very similar to a friend of mine, and he gets great results too.