The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Overnight Sourdough Fermentation

yarlingtoncencis's picture

Overnight Sourdough Fermentation

Hi, I am baking commercially and from next week only baking sourdough. Used all the fermentation methods and now trialing following:

  1. 9pm mix flour (100%), salt (2%), wheat starter (25%) and room temp water(up to 60%)
  2. Knead to firm dough
  3. Divide into 400g or 700g loaves and place in floured proving baskets
  4. 8am next day turn out. Flour, slash, spray and bake. No real problem except that when the dough is turned out onto the paddle it flops and I have to remould the dough on the paddle so that it is plumped up. Result is a creased bottom after the bake! Perhaps I can turn the floppy dough upside down and fold the underneath to creat a straight line? Maybe the dough is overproving to cause this? There are plenty of air bubbles in the dough and the finished texture is very holey and the right chewy texture. If anything I am bordering on a flying crust which is usually caused by under-proving but it's in the baskets for 11 hours. Any observations very much appreciated. By the way, strange how people say to keep the air bubbles inside the dough yet we are trained to slash the dough as it goes in the oven! Weird. There are so many different opinions and experiences. Regards Steve - Somerset, England
Norman's picture

And google Somerset, England and you live in a beautiful town.  I looked at a tourist video on the website and it was very beautiful.

I know, I'm not answering what you asked, but I kinda wanted to share this with you, haha



placebo's picture

When I make sourdough, the first fermentation takes about 5 to 6 hours, so after 11 hours, I'd expect it to be overproofed. But then again, one time, when the temperature in the house dropped into the 60s overnight (about 20 C), it was barely ready after 9 or 10 hours.

What temperature are you keeping the loaves at while they rise in the baskets?

Ruralidle's picture

It sounds to me, from your description, that you don't have the bulk fermentation and final proof steps but roll them all into one.  As placebo says, it sounds as if you have overproofed the dough.  A few questions for you:

1 - Do you leave the bread to proof at room temperature (what is the temperature)?

2 - What flour(s) are you using?

3 - What hydration is your starter and how active is it?

4 - Am I correct in my understanding that you don't have separate bulk fermentation and proofing stages?