June 25, 2016 - 9:03am
Country blonde
i am baking a pure levain loaf . After approx 8 hrs after feeding of the levain , I am mixing the dough for the autolyse , after 30 minutes I am mixing the final dough, with 216 gr of leaven. I am folding the dough 4 times & letting it rest covered overnight. The next morning I divide it & put in proofing baskets for 4 hours. The house is at 75 to 77 degrees and the loaves seem to me to be overproofed. After transferring to Dutch oven they do not raise during the baking. It appears to me that the room temperature is too high for an overnight rise & then again for a 4 hr proof. Help I need help!
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Overnight at 75 -77 F, seems very long. Maybe try refrigerating the dough overnight, and if it still needs proofing in the morning give it a bit more time.
What are the rest of the measurements for your loaf? If the amount of levain is quite high relative to the rest of the dough, that is probably making your problem worse.
Sounds like you should have put the dough in the refrigerator overnight. That is what I routinely do with excellent results. I let the dough come to room temperature for 1.5-2 hrs before shaping and then rise at 80f for 1.5 hr and bake.
Ian