The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A question or two on fermentation

ldsheridan's picture
ldsheridan

A question or two on fermentation

ok, sorry if my questions were so stupid no one wanted to respond.  I did do the research and read many pages on cold frementation here and elsewhere.  I just couldn't find anything that matched my specific project.  All moot now anyway as I had to bake.

In case anyone is itnerested, I just made a sponge of light rye and pumpernickel flours at 50% hydration.  Kept that warm for 4 hours, then did an analyse with bread flour and water for 30 minutes and then added everything else in.  I had a heavy wet dough and went ahead with much slapping and folding.  About 30 minutes later I had what I thought was a reasonable dough.  It doubled in size in about 75 minutes though.. not sure about that part.  I'm proofing half now and am going to try the dutch oven bake.  The other half is in the fridge to proof overnight.  If the dutch oven bake goes well later I will also bake that the same way.

Dennis

jannrn's picture
jannrn

Hello Dennis....I for one didn't see your questions and am also new to alot of this, but if you will ask me, I will do my best to help. Sounds like you have a couple of interesting loaves going on! I would love to see pictures of the finished products. I am sorry no one else answered you...this group is usually VERY helpful! Must be the holiday week.

Jann

ldsheridan's picture
ldsheridan

Thanks Jann.  No worries. I wasn't complaining, I probably should have phrased it differently.  I tend to be enthusiastic and put my typing in motion before my brain kicks in.  I just discovered bread baking and now wonder what the hell I was doing before.  I was just trying to make some non-sourdough pumpernickel and I think I scandalized everyone because they're all sourdough fanatics here. ;-). Yes, everyone is very helpful and I'm learning a lot. Thanks again!

Dennis