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:
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..