Bulk Fermentation: Help, Please How to know when it's time to divide
Hello Gurus,
Today, shut in by the snow I am trying a new recipe. !00% sourdough 50% whole wheat. I mixed the preferment yesterday evening and dough today (Hamelman's whole wheat levain). Embarrassingly, I forgot to do stretch and folds until I was 2 hours into the bulk ferment. Oops!!
However, my rube-goldberg inspired proofing place is still cooler than any bakery so it still wasn't far along in rising when I remembered. (I was prepared for this slowness as many have said his times for everything need to be increased due to temperature differences). Still, I panicked, did my s&f set my alarm and did another according to recipe 50 minutes later.
You all talk about paying attention to the dough and not the clock... so that's what I'm doing. The recipe calls for 2 1/2 hour bulk fermentation, I'm past the 5 hour and I'm not yet panicked. I'm just seeing a nice rise now and bubbles at bottom and sides (container is plastic). My gut tells me to go ahead and divide. I'm gonna pay attention to that unless someone talks me down in the next 15 minutes. Don't want to over proof at any time.
Thanks in advance. Sorry to be so verbose.
p.s. it's just about doubled in volume. thanks
on track. Go ahead and divide the dough shape and rest 10 min and shape again.
I often don't stretch and fold until I see the dough puffing up, sometimes it takes longer than 4 hrs into the bulk ferment. Depends on the recipe, room temp, etc. :)
Will the final proof be faster? Or not necessarily? Thanks in advance.
yeast doubles every hour or so. You might want to bake it before it "doubles" closer to 75% or 80% risen from it's original size. I would preheat now to be sure.
And thank you so much.
I do hope I"m on track. Everyone here says pay attention to the dough not the clock and that's what I did. And honestly it'd barely risen at 2+ hours. The last 2+ - 3 hours it doubled, so I'm going to take your advice. Thanks so so much. this place is great!
hester
I baked yesterday - Hamelman's multigrain with sourdough rye starter. Turned out very well. However the timing was nothing like what was suggested in the actual recipe so like you I waited it out. I'm very glad I did - one of my best bakes ever and a very tasty recipe to boot.
I hope you are happy with yours!
Yes, I'm very happy w mine. I'd love to see pics. Here are mine:
Beautiful looking loaves! I bet it's delicious :)
And yes, delicious. I love whole wheat and this is 50% whole wheat. Would love to see pics of yours.