The Fresh Loaf

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BEST TEMPERATURE FOR OVERNIGHT RETARDATION

SLKIRK's picture
SLKIRK

BEST TEMPERATURE FOR OVERNIGHT RETARDATION

I HAVE TRIED OVERNIGHT RETARDS AT AROUND 40 TO 46 DEG.F. AND THE DOUGH IS ALWAYS OVER PROOFED WHEN I TAKE IT OUT --- WILL A COLDER TEMP HELP OR SHOULD I DEFLATE THE DOUGHT MORE BEFORE PUTTING IT IN THE FRIG. ??? THANKS FOR YOUR HELP ---

 

SLKIRK

dabrownman's picture
dabrownman

and was still over proffing. So I cut the levain amount in half and moved from 12 hours to 8 hours.  Still overproofed.  So, I cut the levain some more and am now back up to 12 hours again.

Happy Baking 

lepainSamidien's picture
lepainSamidien

It should be first noted that dough does not appreciate shouting. But that is by the bye.

Temperature is only one of many factors that could be contributing to over-proofing. Too much levain and too much time also could contribute to the problem, as well as the amount of whole grain present in the dough (more whole grain will proof faster). I usually retard my doughs (55-80% whole grain) for 15-18 hours at about 40 F, with the dough being composed of 25% levain, after a 4-6 hour bulk fermentation.

You could always make a double or treble batch of dough, try different methods with it to see which gives you the most success. One must get comfortable with the peculiarities of his or her own environment, too! Worst comes to worst, you'll have some more bread.

But the bottom line is, keep on truckin' ! Good luck and keep us posted.

 

PetraR's picture
PetraR

I use about 25% of Levain and retard in the fridge for 15-18 hours.

I do my bulkfermantation in the fridge and the final proof after shaping will be a short 2 -2.5 hours.

For a while I did an 8-10 hour Bulk fermantation on the Kitchen Counter and the final proof in the fridge.

When I did this my dough was over proofed.

davidg618's picture
davidg618

I bulk ferment lean, wheat flour doughs at 54°F in a wine cooler for 15 hrs. I mix the doughs using chilled water aiming for a DDT of 54°F. I begin timing the fifteen hours with the initial mix. I reason that once the water and flour are mixed fermentation begins regardless of what else the dough is subjected to; e.g, hydrating, kneading, S&F etc. Except when I'm manipulating the doughs I place the dough in the refrigerator until it reaches DDT, thereafter it goes in the wine cooler until bulk fermentation is complete.

After much tweaking I've settled on the the following levain quantity:

For lean, wheat flour sourdoughs i use 100% hydrated fresh, ripe levain. The levain contains 14% of the total flour, regardless of the mix of flour types.

For baguettes I mix an eight-hour poolish using 33% of the total flour and 1/8th teaspoon of IDY. I invoke a 54°F DDT. I add an additional 3/8ths tsp. of IDY to the final dough. The final dough is bulk fermented and manipulated essentially the same as sourdoughs.

For all doughs after 15hrs bulk fermentation (at 54°F) I degas and divide the dough, and warm it at 82°F for one hour. I then shape the loaves.

Proofing: I proof sourdoughs at 82°F. Proofing completes in 2 hours and 15 mins, +/- five minutes.

Baguettes I proof at room temperature (76°F summer, 68°F winter) and take 90 minutes to two hours to complete proofing depending on the room temperature.

I'm presently tweaking a modestly enriched Rye sourdough sandwich bread formula. Although I've not nailed it down yet, I've learned quite a bit. This dough doesn't benefit from a long, cool bulk fermentation. Furthermore, I build its levain for flavor; leavening is secondary. Consequently, although it rises adequately, and produces satisfactory oven spring without added yeast it performs better with some IDY added to the final dough. I bulk ferment this dough at room temperatures, and proof it at 82°F I've not yet settled on the "sweet spot" for time, temperature, % levain and IDY yet. I've also been building its levain at elevated temperatures (82°F to 90°F) but not made a final choice yet.

The point is its a many-variables problem, and each dough has its own "best" profile.

Happy baking,

David G

Wild-Yeast's picture
Wild-Yeast

38 dF / 9-12 hours.

Wild-Yeast