The Fresh Loaf

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Fridge-aged dough came out weird (Sourdough)

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HappyHighwayman's picture
HappyHighwayman

Fridge-aged dough came out weird (Sourdough)

Standard tartine recipe, did 4-5 hours bulk rise then transferred to counter for 30 minute rest and into proofing baskets. Put in fridge for 20 hours at like normal fridge temp (i.e. likely too cold for long bread proofing).

 

When I removed the dough didn't look like it had risen much, but it sprang back quite nicely in the baking and looked great:

However, the insides of the one on the right wasn't so great. It had that dense spongy look and was much better after toasting, and large chunks of the inside were missing so when you cut a slice 1/2 of it might be a hole. 

Normally I do all out of the fridge 2ndary proofing as my fridge is cold and my house is usually 60-65 F in the winter.

What did I do wrong?

adri's picture
adri

Do you have a pic of the crumb?My first guess would be underproofing.

My second guesses would be: Not enough sour in relation to enzyme activity.
Was it new flour you were using or one that has already proven to perform well?

David Esq.'s picture
David Esq.

You can't make this work with a 4 hour bulk rise at 60-65 degree temperatures. The dough needs to be much warmer than that. My last bake had it at 75-79 degrees for the four hours. 

MichaelLily's picture
MichaelLily

The bulk ferment is not so much a matter of time as it is a matter of feel.  My kitchen is 70-75F and I do a bulk ferment for about 5 hours.  Your post contains all of the classic signs of underproofing, so you learned something!