March 18, 2017 - 6:49am
Problem with fridge rise on Tartine bread
Normally, I get great results with the Tartine sourdough recipe. I rose the bread in the fridge for about 17 hours overnight. When I baked it, I had a very close crumb, with a gummy texture. What happened?
I'm guessing I over proofed it. How long can bread rise in the fridge?
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How much starter and how much bulk ferment at room temp.
The norm is 8-12 hours for the final proof in the fridge.
There was 1 Tblspn of starter in the levain. The levain was 100 g, added to 500 g flour. The bulk ferment was 3.5 hours. I then shaped it and let it rest for 30 minutes. Shaped it again and threw it in the fridge from 17 or so hours.
And that becomes your starter. So that is 100g preferment to 500g flour = 30% 'starter'.
3.5 hours sounds about right to complete the bulk ferment.
I would do 8-12 hours in the fridge for the final proof.
ok, so 17 overproofed it?
Try less time. See if that helps.
thanks, for the advice and the quick responses
And let us know if you've had better success.
My pleasure.
I just did a bunch of test batches using the proportions in the first Tartine book, seeing how it integrated (or not) with my day job work schedule. I don't have my notes here in front of me, but I remember 14 hours being about the limit before quality really suffered, and about 8-10 being the 'sweet spot'.
when i flipped the bread into the baking pan, it got stuck to the cloth in the bowl it was proofing in (i guess i didn't flour it enough). so the loaf didn't come out again. i think the loaf lost it's tension, didn't get enough oven spring, and then didn't cook enough because there wasn't enough air in the bread
does that sound feasible?
Have you thought about lowering the hydration till you get a handle on it then slowly increasing?
maybe. i had success the first time i made it.
im just curious if that theory makes sense
(as in my theory about why it didn't cook)
The longer the dough needs in the oven even if everything goes well. If the dough is very dense it will be I difficult to bake through properly.
ok. thanks. makes sense