March 15, 2016 - 10:13pm
bulk fermentation question
I'm still a little confused about bulk fermentation, and how to tell when it's ready.
Other than no-knead, i see 3 different types of recipes.
After autolyse, add the salt (and yeast) and:
1. Do stretch and folds every 30 - 45 min for 6 times (as an example), divide, shape, proof and bake.
2. Do S&F every 30 - 45 min for 4 times, wait for dough to rise 85% to 100%, divide, shape, proof and bake.
3. Do S&F at 30 min intervals till dough is ready, divide shape proof and bake.
I am, of course, leaving out the knead (mixer/slap and fold) till dough is smooth, wait for dough to rise, then divide shape, proof and bake.
What determines which method to use? Any differences between?
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I find that for a particular type of dough (based on hydration and leavening), only one of those really works. Most of the doughs I work with don't need more than three folds and wouldn't accept a fourth. A wetter dough might need more folds.
I base the amount of time between folds based on the poofiness of the dough. If I don't see any yeast action, I wait longer. I find that my sourdough bread needs at least an hour between folds and that's with the boost of commercial yeast that I provide.
Sometimes I'll give an extra fold if the dough is still too weak.
My view is that this process is very forgiving. I don't find the issue of waiting for 80% or 100% volume increase as being significant; these are upper limits to how long you can allow the dough to ferment before you punch down or do a fold.
what will happen if my dough didn't bulk ferment enough? just less flavorful right?
and if i kneaded it till smooth, the gluten should've been developed enough to still result in a decent loaf?
"what will happen if my dough didn't bulk ferment enough? just less flavorful right?"
That would be the main effect, but I do think that the CO2 bubbles that develop during bulk fermentation add to the airiness of the crumb in the final product.
"and if i kneaded it till smooth, the gluten should've been developed enough to still result in a decent loaf?"
Sure, although I wouldn't use "smooth" as the criterion. If the dough would pass the windowpane test after mixing, then you wouldn't need any folds. If you used a preferment, then the loaf is likely to be better than decent.
We have quite slack doughs and we do; ddt about 25C , 20 autolyse, add salt and other ing., do 2 or 3 St/ F within the first hr, bulk for 2- 2 1/2 hrs, divide , shape, and cold proof about 12 hrs, bake.
Q: what will happen if my dough didn't bulk ferment enough?
A: it will have a very tight crumb speckled with very large bubbles.
You know the bulk ferment was too short/at too cool a temperature, when your bread sucks. Now, you may LIKE your bread (even though it sucks) and it still makes okay toast. But when you do it right, you immediately know the difference when you see the bread after cutting and when you bite into it.
:-)
Hmmmm. Now you've got me wondering if all my previous loaves have been under fermented.
Is 'tight crumb speckled with large bubbles' also a symptom of under proofing?
The place to look is between the bubbles not at the bubbles, well, ok both, but the area between the bubbles should have plenty of bubbles in it too. These big bubbles make up most of the lift during the bulk fermentation. They need knocking down or degassing and a folding of the dough (or a very light knead) helps distribute the warm and cold spots, give new yeast better access to food and encourage more gas making. And it tightens up the gluten and it's fun to do and and and.
When looking at that tight dense crumb, look at the bubble shape. Tiny and very round? Yep, under proofed. The shape of the gas bubbles change with fermentation. They start out tiny and gradually get bigger, more oval or misshaped from the bubbles next to them.
A sure fire way to know what is going on inside the dough is to simply cut it quickly with a sharp edge (knife or bench scraper.) Look at the bubbles forming inside the dough. Do this all during the bulk rise and just have a good look, slap those pieces back together and go on. You should not only feel it rise but see it too! Great learning experience.