I've wondered about this for a while: are there differences in the final product depending on when the retard occurs?
I have been trying to master two recipes, the only ones I have allowed myself to try until I get them right.
I believe I know my "problem" if my final end product after letting rise for the second time and everytime I get a denser dough like bread, is this because I am not final proofing long enough?
Using unbleached "All purpose flour"
Sponge is rising for approximately 90 minutes
Combining sponge to dough mixture.
Kneading dough for 15 mins by hand seems to pass the window pane test for elasticity.
Letting rise covered in plastic 4-5 hrs on top of stove
Pounching down Dividing dough for loaves
Hi everyone :)
I've embarked into the world of sourdough baking and am running into the same problem with every loaf: my bread isn't rising properly during its final proofing. Everything looks healthy and rises well during the first two proofings but once I shape it/put it in the tin, it barely rises. I'd love some advice from some seasoned (haha) bakers on what I could be doing wrong.
I've been baking for many years but, until recently, have been using the old "knead for 10 minutes on a floured surface, let double, knock back and prove a second time then bake" method. Time between mixing and baking typically around 1 hour!