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How to speed proof a final dough

sallam's picture
sallam

How to speed proof a final dough

Greetings

I've recently started using a sourdough starter in my pizza dough. The flavor is much better than before. But it takes more time to rise.

I was wondering if there is a technique that I can use to accelerate the proofing time, including the steps for starter builds to increase it, until the final dough doubles in volume ready for baking.

I'm not experienced with starters, but I have a few ideas and I would like you experts to guide me and correct me please. Will the following measures help accelerate the process?

  • Using more starter? for example, instead of 100g starter, 100g flour and 60g water, I use 200g starter, 100g flour and 60g water.
  • increase the hydration in the building steps? (then of course adjust later in the final dough)
  • using warm water for mixing?
  • proof in higher temperature?
  • use some sort of steam while proofing? (for example, putting a pan of hot water in oven where dough is proofing, with light on)

Would those steps help speed up the process? Is there any other steps that can help in that regard?

PS. I'm not interested in much sour tang, I'm only after the flavor and complex taste that a starter adds to the dough.

richkaimd's picture
richkaimd

Your starter does two things but at different times.  First and foremost, it provides yeast.  Second, but this takes a much longer time, it provides the bacteria that ferment to make the sour taste.  To make your bread rise faster and without the sour taste, you can simply do your bulk rise at a higher temperature while using the same amount of the starter.  You could try using more starter but that might unbalance your recipe.  

Besides "tang" or "sour", what are the flavor points you like?

sallam's picture
sallam

"You could try using more starter but that might unbalance your recipe."

That's no problem for me. I use a spreadsheet to calculate dough ingredients. This way, I only have to type whatever quantity of starter I'll use, and it will subtract from the recipe's flour and water automatically.

I was thinking, what if I increase the amount of starter to save the time it takes me to build it. For example, let's say my usual recipe calls for 450g starter. Now, instead of saving 80g starter in the fridge, then when needed I add 80g flour and 40g water to build 200g, then wait 4 hours to proof, before starting a second build to end with 450g of starter, why not save 4 hours by keeping and maintaining 200g starter in the fridge, which will save me 4 hours? this way, I would do only one build instead of 2.

 

gerhard's picture
gerhard

from the increased speed, i.e. you want to control the time that you bake the pizza.  I approached this by slowing the process, make the dough a day or two before it is baked and refrigerate the dough balls until shortly before making the pizza.  The complex flavours you are trying to achieve take time and won't be rushed even if you are in a hurry.

Gerhard

Mini Oven's picture
Mini Oven

:)

sallam's picture
sallam

Thanks Mini oven, I would love to read about it, but the link you gave me leads me back here..

Mini Oven's picture
Mini Oven

a link...  :)   just type in Microwave proofing in the search box  I can also google it for you...

might also be under  Microwave bread proofing

http://www.thefreshloaf.com/node/19993/rise-your-dough-microwave  

 

Mini Oven's picture
Mini Oven

the acids in the sourdough with baking soda, beware... it's salty!  

Another thing you might want to do is dry sourdough and grind into a powder, then add to your yeasted dough for flavour, that usually isn't very sour. add like you would a non gluten ingredient as it doesn't help the gluten matrix any.

Or keep a slow brewing sourdough rising in the fridge and then knead in instant yeast paste when you want to time rise the dough quickly. It will act just like a normal yeasted dough if the acids are not strong in the sourdough.   

Poolish is another option, slow rise ahead of time and then add more yeast when ready to make pizzas.  Then use the MW for a quick rise.  

Since sourdoughs are difficult to freeze and maintain the yeast level, you might want to make & freeze sourdoughs only to thaw when needed and add to over yeasted fresh dough. 

 

Mini Oven's picture
Mini Oven

fermentation include...

adding whole flours

using altus additions or gelatinised flour & water additions

vibration or playing music with the bass turned up 

stirring or folding the dough can speed fermentation by helping to distribute food to the microorganisms.

adding malt

exposure to sunlight.  Protect from direct rays, too much heat and drying out.  

Did I leave anything out that hasn't been mentioned in the thread so far?

 

Mini Oven's picture
Mini Oven

might just kill more yeast than help.

"...use some sort of steam while proofing? (for example, putting a pan of hot water in oven where dough is proofing, with light on)"

Not all lights are the same and some can get too hot, same with steam.   Check the oven temp before proofing the dough in there.  

Jane Dough's picture
Jane Dough

Sourdough and speed are are two words not normally used in the same sentence. The more complex the flavour you want, the more time it will take.  You may be able to develop a routine that works for you but I'm not sure you'll ever come up with a satisfactory method of "speed proofing" and still get the flavour you want. 

It just takes time to develop that complex flavour. 

WendySusan's picture
WendySusan

While I am far from an expert in this field and am sucking up all the knowledge from these wonderful folks, I will say that adding a gram or two of dry active yeast and proofing my dough in my microwave that has been warmed with a cup of boiled water works for me to increase the bulk rise time.  Each time I take the bucket out for a stretch and fold, I reheat the water.  I have a nice warm and humid environment and the dough rises in 3 hours as opposed to 5.  Purists may eschew adding yeast but if you have time constraints or are just as impatient as I some days, it might work for you.  

You can't rush the starter if you want the flavor, so for the longest time, I kept a wheat starter at room temperature, feeding is regularly to keep it constantly active and would take some out for anything I was making to give that extra flavor.  

What you really need to do is what I am....take the information you gain by hanging around here and keep experimenting until you find what works for you.  I like to say your mileage may vary!

dabrownman's picture
dabrownman

the temperature where yeast reproduce the fastest.  93 F is the temperature where LAB reproduce the fastest andyeast is restricted somewhat.  If you want sour then proof at 93 F if you want the fastest rise then 84 F is the way to go.  For SD flavor you want low and slow.  Start your dough at least the the day before so that it can retard in the fridge for 24 hours before using it after it warms up in the proofer at 84 F

Happy Pizza baking.

sallam's picture
sallam

"Start your dough at least the day before so that it can retard in the fridge for 24 hours before using it after it warms up in the proofer at 84 F"

I do so when I have the time to plan my bake. I was thinking, what if I keep a huge amount of starter in the fridge, so that I only need to do one single build to reach my recipe's dough weight. In other words, what if I bake my refreshed starter?

I usually bake twice a week, using 1kg of flour to make 1600g of dough (60% hydration) for each bake. What if I keep 1000g starter in the fridge for 3-4 days, then when I want to bake, I take it all out, add 1000g flour and 600g warm water, take 1000g back to proof as a starter, then put back in the fridge, which would leave me with 1600g of pizza dough to scale ball and proof in one step. This way, I use much shorter time, and have a dough that has both sourdough complexity and cold fermentation flavor.

What do you think of that scenario? should I try it out?