The Fresh Loaf

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Effects of long rise in cold environment?

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HappyHighwayman's picture
HappyHighwayman

Effects of long rise in cold environment?

I use the Tartine method and recipe. 25 grams of starter plus 50 grams white flour 50 grams wheat flour and 100 grams water overnight as leaven.

Mixed with 1000 grams flour mix, salt, and 800 grams water. Usually I let it rise like 4-8 hours as it's typically quite cold in SF, so unless I put it in a steamed over or something I let it do it's thing. Then I put in baskets and refrigerate for a few hours.

Due to poor timing, after rising all night, I didn't do anything with the dough and let it rise all day. When I got home it had easily more than doubled in volume. I prepped it anyway for baking. It had a much more sour smell to it than usual. 

WHat are the effects of not proofing the dough in the baskets very long before baking, after a long rise time? IN a relatively cold 65 room?

I bet it will bake ok based on how the dough felt, perhaps it just cold rose in the room in one form vs. the usual in-basket cold rise?

 

 

 

richkaimd's picture
richkaimd

Letting your dough rise in a colder environment gives the dough a longer time to sour.  For an example, see all the San Francisco sour dough recipes that call for quite extended periods of cold bulk fermentation.  In the colder environment the yeast produces less gas, explaining the slower rise.

I'm looking forward to other responses.  Maybe I've got this all wrong?

 

dosco's picture
dosco

richkaimd ... I think you're probably right.

My problem with the cold rises is that the yeast in my culture doesn't appear to be vigorous enough to rise in the fridge. I've had nothing but problems with the cold rise.

Lately I can get a good 1st rise in "cold" (a colder part of my house ... probably 67F or so) ... 2nd rises thus far have been not-so-good.

-Dave

davidg618's picture
davidg618

...posts discussing long, chilled fermentation--before or after shaping. Most, if not all, report great flavor, and many, excellent gluten development. For lean doughs--sourdough or commercial yeast--I ferment overnight (15-16 hours) at 54°F in a wine cooler with consistent and excellent results.

David G

HappyHighwayman's picture
HappyHighwayman

Came out great

 

 

I need to be super careful with timing if I use my fridge to cold age the bread...it's very cold and it tends to seriously retard the spring.

 

 

HappyHighwayman's picture
HappyHighwayman

So I keep learning new techniques every day...this time I went for a long rise, but put it in the proofing baskets in the a.m. before going to work after about an 8 or 9 hour cold rise ~63 F. When I got home from work the bread had risen slightly above the level of the baskets, where as previously I had only put them in the baskets after the entire cold rise. So I guess if I'm going to let it really rise I should probably proof it afterwards.

It came out of the basket easily enough and it was a lot more risen than usual. I'm baking it now...