The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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sallam's picture

calculating fermentation times in relation to different temperatures?

April 9, 2015 - 7:14am -- sallam

Greetings

I've been looking for this info, to no avail.

I'm looking for a factor or formula that we can use to calculate the time needed to ferment a dough based on fermentation temperature?

For example, let's say I finished mixing and kneading a final dough, then before fermenting, I split it into 2 identical equal parts. Now, if I ferment dough-1 in a temp. of 24c, and it took 4 hours to double in volume, how do I calculate the time it would take dough-2 to double if fermented in 8c?

drogon's picture

French recipe translation?

February 24, 2015 - 2:17pm -- drogon

I'm looking at an old Brioche recipe - in French and at one point it just says:

pâte  bâtard

This is in-between the mix at slow speed, then the above, then mix at speed 2.

A literal translation just tells me batard dough - which might be an instruction to shape it, but at this point in the recipe, it's just going from speed 1 to speed 2...

So I'm wondering if anyone has seen this before and if it actually means anything. The dough seems to work without me doing anything special at that point, other than upping the speed...

Cheers,

ibor's picture

Parameters to help you evaluate yourself the breads you make.

January 29, 2015 - 10:44am -- ibor

Commercial bakers have customers to satisfy. Non-commercial bakers should first and
 foremost strive to please themselves. Evaluating your work allows you to set up
 guideposts to improve your performance.
 
 Here is a simple list of bread qualities I use for evaluating my own breads. Feel free to modify it the way that suits you best.

Crust

Thickness

thin/thick/ hard/ soft

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