The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fermentation time

Turkish Gambit's picture

Controlling fermentation time through yeast quantity and dough temperature.

December 31, 2012 - 12:14pm -- Turkish Gambit

Firstly, the author of this post is not a professional baker, rather an enthusiast. 

Professional bakers have adherent routine, knowledge, tools and experience to control the outcome of their product. Therefore, my hope some of you guys will share knowledge and experience in order for us (home bakers) to improve our schedules and final results. The questions are down below, they are about yeast quantities in dough retardation process.

mauiman's picture

Stiff levain fermentation

August 31, 2011 - 1:43pm -- mauiman

As a serious home baker, I'm learning without a net.  I have no bakery experience or the patient ear of a mentor so it's a long learning curve.   Here are a few questions to anyone who has been down this road.  I'm fermenting my stiff levain for 48 hours at 46 degrees before mixing.  I'm shooting for a more pronounced sour flavor.  Does this amount of stiff levain fermentation cause any problems I should be aware of?  Also, I'm bulk fermenting for 6 hours at about 74 degrees.  Same question, am I creating any issues with the quality of the final product?

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