Yesterday I did the 2nd part of my experiment to see how degree of proof affects the crumb. First part was done using 4 deg C final proof – here is the link
Now part 2 is a repeat but using a warm over night proof. Well, warm proof is a bit of a challenge – my proposal was to do it at about 8 deg C. Forecast overnight temperature was to be 5 deg C, a bit cooler than planned, but inside I though ok, it will be a few degrees warmer. So here goes.
Method and formula are exactly the same as part 1. I added an extra 30 g water. I only made enough dough to do 4 x 400 g loaves as I decided not to do the 120 minute bench proof. I started 2 hours later in the day so that I would do the shaping and bench proof after dinner when temperatures were dropping.
So 4 loaves preshaped (actually ended up at 450 g each) and left for 30 minutes, final shape and bench rest for 0, 30, 60 & 90 minutes. Kitchen temperature was 21 – 22 deg C throughout. As I placed shaped dough into my conservatory the temperature was 12 deg C - at the start of the 0 bench proof @ 7:30 pm. By 9 pm it was 11 deg C, 10 pm it was 10 deg C, 2:30 am it was 8 deg C and at 6:15 this morning it was 6 – 7 deg C. Outside it was a toasty 3.5 deg C!!
Pre bake photos:
0 bench rest
30 minutes bench rest
60 minutes bench rest (is that overproof? Some degassing when I scored
90 minute bench rest (definite degassing when I scored.)
These were baked side by side in 2 DO at 240 deg C convection for 11 minutes lid on, 12 minutes lid off. Internal temperature was 208 deg F at least at end.
First set of loaves – 0 bench rest & 30 minutes. Loaves have flattened, spread out a bit but not much in length. Oven spring, ok not too bad
Second set of loaves – 60 minutes & 90 minutes. Definitely flatter. Loaves have spread lengthways and only a bit of oven spring.
I also made up a small batch (same formula) to see how different the oven spring/crumb would be if I did 60 & 90 minute bench proofs, with dough constrained in my small bannetons, then overnight retard in the fridge. These loaves were 550 grams each.
60 minute bench proof, pre back
90 minutes bench proof, prebake
These are looking much better. They were baked 15 minutes lid on @ 240 deg C and 15 mins lid off.
Now if I compare to the warm proofed ones (the cold proof is about 100 g more dough but still..)
Wow! huge difference in oven spring
Now 90 minutes comparison. warm proof is definitely flatter
I was sitting across the room and glanced at the kitchen, had to laugh as it is so obvious.
Crumb shots will come as we eat them.
Conclusion so far - don't think I like warm proof overnight, will stick to my cold overnight proof. Just took the last of part 1 out of freezer (90 minutes) and when comparing size and shape of loaves there is not much difference. I also realise that my choice of warm proof spot was a bit dodgy - I don't have a proofer but this was a warmer proof than the fridge, even if the temperature was not ideal to start with, and that is probably why some overproofed, but it has shown me a few things. Homebakers must often come up with a work around.
Anyway, love your feedback on this and the other post. The final crumb shot for part one will pop up shortly.