The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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ChefDanMar's picture

Fermentation length of wild yeast leaven question

March 16, 2011 - 11:11am -- ChefDanMar

Hello all,


I have been working with leaven raised breads for the past month with some varying results.  I hae been experimenting with different hydration amounts mostly, however inadvertently with fermentation times as well.  While I have many quesitons the one I would like to focus on now is when to feed my leaven.


  Is a 16 fermentation period for leaven too long? Even if it does not smell sour? 


  Should I try to cut that  time down? 

John Ambrose's picture

Optimum Proof Temperature

November 15, 2009 - 3:12pm -- John Ambrose

My starter will celebrate his first birthday next month. It seems to be very robust, however two issues have plagued the process since starting. These issues are flavor and proofing, which may be related.


Process overview:


Flour (KA Bread) 100%


Water 65%


Starter 20% (have varied the hydration levels from 50% to 150%)


Salt 2%


Autolyse 20 min, add salt, first rise 2hrs, strech and fold, another 2hr rise, strech and fold, preshape, overnight in refrigerator, warm up then shape with final proof up to 3hrs.

mcs's picture

Baking Times and Temperatures

December 6, 2008 - 12:27pm -- mcs
Forums: 

Hey there,
These are some of my observations regarding baking times and temperatures as related to different products.  Please feel free to add your own observations as these are based on my own equipment, ingredients, and techniques.



These are convection oven temperatures, so in a standard oven, I would add 25 degrees to each.  I'll be referencing the photo below and referring to both tables above.

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