June 19, 2014 - 10:01am
Fermentation temperature+flavor
What gives the best flavor? 16 hour rise at 70 deg or 2 days of very slow cold dough at 40 deg. It is that time of year when my kitchen is 80 to 110 deg. It makes it hard to get a slow rise.
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For baguettes, I know a professional artisan baker who bulk retards his dough (21 hours) with .2% IDY, 75% Hydration, then benches them, shapes them, and retards them again for the final rise. It makes a great baguette with a sweet flavor and complex, slightly acidic, with good open cell structure and a remarkable tenderness. The other thing is that the dough is super extensible at the time of shaping- a big plus!
you are looking for.
Her is a chart that shows the reproductive rates of LAB vs yeast in a SD culture depending on temperature.
At 40 F the LAB are reproduce about 3 times faster than yeast but bat a rate 15 time less than they do at 72 F. So long cold ferments favor a more sour bread. Room temperatures favor a less sour bread and 93 F really favors sour.
I too live in AZ and look forward to this time of year when we can do counter the top work at 88-92 F and the frige retards at 36 F since we much prefer a more sour bread.
Happy baking
Thanks guys. I haven't had enough experience to prefer a certent flavor yet. I like then all, just a lot of it.
I got one going now that I used a 25% sourdough and I got a 16 hour rise at 40 deg.. we'll see how it goes.
25% sourdough meaning?
There was a thread recently about this topic, it can mean 3 different things, and each are totally different.
1. 25% total flour weight prefermented (this is pretty high)
2. 25% flour weight prefermented using bakers percentages (lower amount)
3. 25% starter using bakers percentages (lower)
Thread is here: http://www.thefreshloaf.com/node/38821/percent-levain-dough
You ask hard questions for an old timer to figure out.
Sourdough feed=1/4 cup water, ½ cup flour
dough=6 oz water
½ cup starter
¼ tsp salt
1 ½ cup flour ???
The bread just can out of the over. Baked on stone at 450 deg, sprayed 15 min, baked 50 min.
I got a good oven pop and nice crumb.
Boy, was it good.