Advice with temperature changes for Tartine bread.......under or over ferment?
I have been making successful loaves with this method;
800g 365 Organic All Purpose flour
200g Fresh ground Hard Red Spring Wheat
780g water
300g Levain
Kitchen is around 66º F during the day. I would bulk ferment for about 7 to 8 hours with S&F the whole time. Proof would be 3 to 4 hours. Then bake in combo cookers. The loaves were turning out beautiful.
I changed my bulk fermentation because I didn't want it to take all day. I started using the brot and taylor proofer box to bulk ferment. The box is set to 85ºF and the dough is about 81ºF during the bulk fermentation.
So I lowered the amount of levain to 200g and have been bulk fermenting for 4 hours then proofing on the counter (66ºF) for about 3 hours but my loaves are small, the dough is lose taking it out of the brotforms??
I don't know if I am over-fermenting or under-fermenting with the higher temperature and less time??
Thanks for your help!
of levain, did you raise the amounts of flour and water? To make up for the dough loss?
And since you didn't list it... did you include salt?
No I didn't change the flour or water. Is that important? My loaves do not have to be a specific weight, I just want them to have the right crust and crumb.
Sorry, I do include salt. 20g
the only thing that is changing is the bulk fermentation temperature. If I bulk ferment on the kitchen counter the dough is around 70ºF...........if I bulk ferment in the proofing box the dough is around 81ºF but I am compensating by letting it bulk ferment less time when I use the box.