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Overnight room temperature proofing in basket with sourdough

king-loui's picture
king-loui

Overnight room temperature proofing in basket with sourdough

Hey everyone,

first of all sorry for my terrible english, i'm not a native speaker.

i'm trying to fit my baking sheudle into my daily routine.

I basically mix my dough in the evening, and after about 3 1/2 hours i shape the dough, put it into proofing baskets and it goes into the fridge for about 10 hours before baking.

This time I tried a room temperature fermentation in the baskets, instead of putting it in the fridge.
To achieve that, i lowered the percentage of the sourdough to 12.5

After the proofing time the dough stuck extremely to the baskets, way more than when i proof it in the fridge. I guess one of the reasons is, that it was a bit overfermented.Anyway the crumb and the taste to me was much better to my taste compared to the cold ferment.

Is it possible to do a long timpe room temperature in the proofing basket, or won't that work? All recipes i found either do short time warm fermet or long time cold ferment.

The problem could be solved by  doing the overnight ferment in bulk and than shape and form 2 hours before baking, but that does not fit into my daily routine. A loaf pan could also work, but that is not the way i want to go...I also don't want to lower the hydration (which is about 80%).

Thaks for helping, and greets from Germany :)

Marcus

 

bbegley's picture
bbegley

I'm no expert, but maybe consider doing the bulk rise in a bowl for the longer period of time instead of the proof phase.  That way sticking will be less of an issue.  I'm guessing in general wetter doughs are easier to handle when they are cold. Perhaps doing longer than 10 hrs in cold ferment will help develop the flavor more in your loaf.  Good job on your English.

Enjoy!

king-loui's picture
king-loui

Thanks for the reply, i also conidered a longer bulk fermentation. But than again the shaping and proofing in the baskets will take at least 2 hours, time i don't have befor i go to work.Maybe i just go back to cold ferment in fridge.

Yerffej's picture
Yerffej

What was it about the taste that you preferred in the room temperature proof?

Jeff

king-loui's picture
king-loui

The Loaf was a little bit milder and not too sour.

Yerffej's picture
Yerffej

Marcus,

Keep your starter more liquid rather than thick.  This will promote faster yeast growth before the starter takes on its sour characteristics.  Refresh the starter prior to mixing your final dough and use the starter just as it is peaking in growth.  This too will help avoid an overly sour flavor.  You want to promote a faster rather than slower bulk and final proof,  again to avoid the sour flavor.   Try coating the basket very heavily with flour to see if that will stop the sticking.

Jeff

king-loui's picture
king-loui

Thanks Jeff, for the informations in your post. I will give it a try. Good to know what leads to a sour loaf, that gets me one step closer to my perfect loaf.

Maverick's picture
Maverick

It seemed to have worked for you if you were able to actually get a working loaf with this technique. I would recommend using rice flour in the baskets (and a good amount of it). Normally I use a wheat flour (4 parts) and rice flour (1 part) blend, but in this case I think all rice flour might help.

You might have to play with the percentage of sourdough to achieve this. But assuming you are using a 100% hydration starter and that your 12.5% refers to the entire starter including water, then you are really working with only 6.25% of the flour coming from the starter. That seems nice and low to me. However, if you mean that the flour in the starter is 12.5% of the final flour, then that might be a little high.

king-loui's picture
king-loui

Thanks for your reply,

my starter is at 100% hydration and the overall starter percentage was 12.5%. next time i will go a bit lower, about 10%. Maybe the bit overfermentation led to the sticking issue. I used regular all purpose flour and will try if rice flour will solve the problem...

dabrownman's picture
dabrownman

I can't do a 8 hour overnight proof on the counter except in the winter when the temperature is 68 F or lower in the kitchen.  In the summer when it is over  80 F even with 9% levain It would be goo in the morning if left out.  I use around 10% levain in the summer do a couple hours of slap and folds and stretch and folds, sometimes no bulk ferment on the counter then refrigerate it shaped 18-24 hours as a final proof and let it warm up on the counter for a hour and a half as the oven heats.  Sometimes if it over proofs in the fridge i bake it cold right out of the fridge.

I used to use half AP and half rice flour but now use 100% rice flour to make sure than nothing sticks.  For long counter proofs I will lightly rice flour the top of the dough before it goes top side down in the rice floured basket.to make sue it doesn't stick.

Happy Baking

Ingrid G's picture
Ingrid G

When I started my SD baking, a kind woman recommended Millet Flour for dusting my bannetons.

I have been using it ever since and not one dough has stuck to any of my bannetons, not high hydration or spelt dough.

I prefer the millet flour over semolina, since semolina has a life of its own and goes everywhere!

AbeNW11's picture
AbeNW11 (not verified)

But now I use Brown Rice Flour. Never had a problem since.