The Fresh Loaf

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slow ripened

cafe-moi's picture

Question on relationship of bulk ferment and final proof times especially in slow breads

April 12, 2009 - 8:24pm -- cafe-moi

Are there any "rules of thumb" for the ratio/relationship of bulk fermentation time to final proofing times? 

For fast, straight doughs, I've generally found that the amount of time needed for the final proof is about half as long as for the initial bulk fermentation.  Now that I'm experimenting with the "yeast and time equation" to convert recipes to slow ripened ones, I'm beginning to wonder about this relationship.  If I convert a recipe to a 12 hour bulk fermentation, does that mean that I should plan on a 6 hour final proof? 

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