The Fresh Loaf

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Is It Possible to Long Bulk Room Temperature Ferment Sweeter, Richer Doughs??

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baltochef's picture
baltochef

Is It Possible to Long Bulk Room Temperature Ferment Sweeter, Richer Doughs??

I read the recent thread on long bulk room temperature fermentation of lean doughs with great interest..It is more, or less, accepted fact within the bread baking community that sweeter doughs will derive the majority of their flavor components from the sugars, fats, milks, dried fruits, eggs, and spices that are added to these doughs..Thus, they are generally made with short fermentation times..


My question to those of you in this forum that do long bulk room temperature ferments of leaner doughs is this--- "Do you think it would be possible to do a long bulk room temperature ferment, say 24 hours maximum time, of a sweeter dough that would allow the longer ferment to build additional flavor components in the finished dough, above those provided by the above mentioned ingredients??"..


I realize that the risk of spoilage would be increased by fermenting doughs at room temperatures with dairy products and eggs in them..I am thinking that the temperature would have to be kept below 75F for this to be safe..Would the amount of yeast added to the dough in the beginning have to be even further reduced over that added to a similar weight lean dough due the the extra food provided to the yeast by all of the sugar, fat, egg, etc. in the dough??..


An example of a recipe that I am interested in doing this with is:


http://www.thefreshloaf.com/node/10723/cinnamon-raisin-pulla


I realize that the build for this recipe would have to be different..I am offering the recipe mainly as an ingredient list for this discussion..


I am sure that there are questions that I have not posed in this post..Please feel free to educate me on any aspects of this subject that I have neglected to bring up..Thanks to any & all that can help answer my questions..


Bruce

mcs's picture
mcs

Bruce,
There's a couple of work-arounds for the situation you're talking about.  An easy way is to do a standard biga with a bunch of the dough (30-40% of the overall dough weight), using water instead of milk. Then when you do the final dough, you use dry milk for the milk plus regular milk for the rest of your dough.  Then you can work it like a regular dough without worrying about spoilage.
With my Portuguese Sweet Bread, I use this method,(water for the biga, milk in the final dough) I just don't use any powdered milk at all.  Since I have butter in the final dough, it makes up for any fat difference that might be missed otherwise.


-Mark


Oh yeah, if you want to bulk ferment the whole thing, you could treat it like a croissant dough and after the mix, let it proof at room temp for 2 hours, degas it, then put it in the fridge overnight.  It develops a nice flavor while keeping it safe.


http://TheBackHomeBakery.com

maurdel's picture
maurdel

(as Mark said above)  I have seen sweet bread recipes that involve long ferments. They are often put to rise in the fridge. Also some recipes involve a starter/main dough that is quite plain, and a flavored rich dough which is made later (maybe next day) then mixed with the starter dough at a later time. 

nbicomputers's picture
nbicomputers

the colder the better and use less yeast.  you don't have to concern yourself about the dairy or the eggs the salt and sugar will retard the spoilage.


 

baltochef's picture
baltochef

Should I  reduce the amount of yeast in a sweet dough recipe by half for every doubling of the time spent fermenting in a refrigerator??..As was suggested by breadbakingbassplayer in the original Long Bulk Room Temperature Ferment thread??..For instance, the Cinnamon Raisin Pulla recipe cited in my OP proofed for a total of 2 hours and 30 minutes when the dough was executed at a room temperature of 80F using 3 teaspoons of SAF Gold instant yeast..


2.5 hours = 3 teaspoons instant yeast


5 hours = 1.5 teaspoons


10 hours = 3/4 teaspoon


20 hours = 3/8 teaspoon


40 hours = 3/16 teaspoon


Should I stop at the 20 hour mark for proofing such a sweet dough in the fridge, or would it be OK to push the ferment to 40 hours??..Thanks for any input..


Bruce