Great question, and I think it would require experimentation like I did at room temps. Like everything, it depends on your actual cold proof temperature and what you mean by 'overnight'. It also depends on the mass of dough and how long it takes it to get to colder temps. In my 34F fridge and 1kg boules, it would take a few hours...and those are hours of additional fermentation and pH drop. But dinner rolls going to 50F (in some retarders) could happen in 20min. I think you are looking for general guidelines though, so if you want to put things in the oven at pH 4.1, I would start at 4.6 and see how it goes with my conditions by morning. If not quite there, you could it sit at room temp until your target pH is reached.
Great video and very important information!
Makes baking sourdough so much more reliable. Thank you!
Very informative. Thank you. I can use this information to improve my own bakes.
This should have way more subscribers.
I know, huh!? Wish I knew what the secret was :)
If you cold proofed your dough overnight, what ph would you shape and put in the fridge?
Great question, and I think it would require experimentation like I did at room temps. Like everything, it depends on your actual cold proof temperature and what you mean by 'overnight'. It also depends on the mass of dough and how long it takes it to get to colder temps. In my 34F fridge and 1kg boules, it would take a few hours...and those are hours of additional fermentation and pH drop. But dinner rolls going to 50F (in some retarders) could happen in 20min. I think you are looking for general guidelines though, so if you want to put things in the oven at pH 4.1, I would start at 4.6 and see how it goes with my conditions by morning. If not quite there, you could it sit at room temp until your target pH is reached.
You look more baked than the bread. 😂 Excellent video. Thank you.
This was amazing to learn about!😊
Fantastic!! Thanks 😃
what should be the ph of the starter when mixed into the dough?
Mature levain is around pH 4.2, which is when I would use it in my formula.
：０００