Thank you for the clear explanations! I realize now that I have not been waiting long enough prior to shaping. My loaves have tasted good, but I want a better rise.
I'm not an expert but from what I understand when you decide bulk fermentation is done you pre-shape, let rest a short period 15-30, final shape, place into the basket of your choice and put it in the fridge.
Hello👋,I made my first sourdough loaf a few days ago. I was told to put the dough in the fridge overnight after all the stretch and folds. But throughout the process, I barely saw any growth or bubbles. Is it because my sourdough starter isn’t mature enough? I use bread flour. Thanks 🙏
You need to let it at room temp for a few hours at least. Then shape, then the fridge. When put directly in the fridge, mine doesn't grow as well. Or maybe leave it be for longer ? But it can come your starter as well. You just have to experiment 😅
If you want to bulk ferment in the fridge, two things are important: 1. Your starter needs to be ready and *active*. Do a double feed if you're unsure if it's active enough (so feed once, wait for it to rise, then feed again). 2. Temperature: you're going to have to start with a warm dough. It takes dough a while to cool down to fridge temperature, so the warmer it is when it goes in, the longer it'll stay active in there. If you have the dough at about 26°C when it goes into the fridge, it'll have enough time to properly ferment before it cools down so much that the yeast becomes almost inactive. If you put a cold dough into the fridge, it will basically stop fermenting rather quickly, so you won't get that flavor development and it won't rise much. Can still be useful if you suddenly run out of time and need to postpone the rest of the process to the next day but you don't want your dough to over ferment, but in that case you'll have to take it out when you're ready to continue, and let it come back to room temperature and then continue fermenting.
There is no simple answer to that. Totally depends on the temperature of your dough, how long you want it to ferment, the flour you're using, etc.General rule is warmer ferments faster, cooler ferments slower. What works for you, your kitchen, and your dough really is a matter of trial and error.
Thank you for the clear explanations! I realize now that I have not been waiting long enough prior to shaping. My loaves have tasted good, but I want a better rise.
Very cool! And so helpful!! Thank you for making this video!!! ❤❤❤
Would have loved to see how that baked up.
Do you have to bulk ferment & place in the fridge immediately after sharping?
I'm not an expert but from what I understand when you decide bulk fermentation is done you pre-shape, let rest a short period 15-30, final shape, place into the basket of your choice and put it in the fridge.
@@bruce2357 Ah.. got it thanks
Can you make a step by step focaccia video?
Hello👋,I made my first sourdough loaf a few days ago. I was told to put the dough in the fridge overnight after all the stretch and folds. But throughout the process, I barely saw any growth or bubbles. Is it because my sourdough starter isn’t mature enough? I use bread flour. Thanks 🙏
You need to let it at room temp for a few hours at least. Then shape, then the fridge. When put directly in the fridge, mine doesn't grow as well.
Or maybe leave it be for longer ?
But it can come your starter as well.
You just have to experiment 😅
If you want to bulk ferment in the fridge, two things are important: 1. Your starter needs to be ready and *active*. Do a double feed if you're unsure if it's active enough (so feed once, wait for it to rise, then feed again). 2. Temperature: you're going to have to start with a warm dough. It takes dough a while to cool down to fridge temperature, so the warmer it is when it goes in, the longer it'll stay active in there. If you have the dough at about 26°C when it goes into the fridge, it'll have enough time to properly ferment before it cools down so much that the yeast becomes almost inactive. If you put a cold dough into the fridge, it will basically stop fermenting rather quickly, so you won't get that flavor development and it won't rise much. Can still be useful if you suddenly run out of time and need to postpone the rest of the process to the next day but you don't want your dough to over ferment, but in that case you'll have to take it out when you're ready to continue, and let it come back to room temperature and then continue fermenting.
My dough had the webbing and was poofy but it was the best loaf I have ever done. So I guess it’s hit or miss for me lol
At what temperature should we let it proof???
There is no simple answer to that. Totally depends on the temperature of your dough, how long you want it to ferment, the flour you're using, etc.General rule is warmer ferments faster, cooler ferments slower. What works for you, your kitchen, and your dough really is a matter of trial and error.