The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Timing my rise

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mizrachi's picture
mizrachi

Timing my rise

My new culture is doubling in three hours and is looking healthy and vibrant.  How should I time my bakes to maximize rise?  Weird question, I guesss, but anything that remotely resembles math makes me panic!

cranbo's picture
cranbo

Tough to narrow it down, you have a lot of options. Consider these questions:

  • How much starter will you use in your recipe (as a % of total flour in your recipe)?
  • At what temperature will you let it rise?
  • Will you be incorporating a refrigerated fermentation period?

The key is to find what works for your style and your schedule.

If you do use a refrigerated fermentation period, this will give you additional flexibility for timing your bakes.

 

G-man's picture
G-man

I would pick a day where you have nothing scheduled and start early. Watch it pretty closely throughout the day and see what happens when. That's just the best way to start learning about how your starter works when you're making bread.

I'm not suggesting sitting with the bowl in your lap staring at it or anything. :) Just making sure you're not gone for several hours.

Myndflyte's picture
Myndflyte

Having never actually made a sourdough loaf yet, but with a starter that sounds like it's at the same point as your's, from what I've read, doesn't it genearlly take 16 hours or so for the first rise? I figure I'll start mine at like 10PM the day before and by the time I get home from work at 5 or 6 PM the next day it should be ready to go.

placebo's picture
placebo

With the usual recipe I use, it takes about four to five hours for the first rise. Most of the second rise takes place overnight in the refrigerator. If I didn't retard it in the fridge, the second rise would probably be done in about two to three hours.

With sourdough, the timing can be really variable. You have to learn how to read the dough rather than relying on times. So it's a good idea, at least the first time you try a recipe, to make sure your schedule is flexible enough to accommodate things taking shorter or longer than expected.

Myndflyte's picture
Myndflyte

In reply to my original thought that it took 16+ hours to rise. After finally making my first loaf, I can say I was wrong. It took mind only about 7 or 8 hours to more than double. So yeah, make sure you have a flexible day the first time.