Home » Forums » Advanced Topics » Advanced Topics
Submitted by petercobra on April 8, 2009 - 11:13am

Punch after a mix

I have a question for everyone out there. How can you skip the punch in a bagueete process? In a large scale operation?

‹ What is the term for this period of rest? What is the correct grammatical usage of the word "autolyse"? ›
Filed under:
Submitted by GEM 4471 on April 14, 2009 - 5:47am.

punch after mix

Try a longer primary fermentation. If the the primary is currently 1.5 hours, go to 2.5 hours.  Not only should you be able to skip the punch but your bread will have better flavor.

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.