May 8, 2016 - 5:43pm
Over-rising of bread?
So I just got an electric proofing box and I find even at 75 degrees my dough rose right out of the banneton. It had a very quick bulk rise. Should I just do bulk rise + fridge and not bother with a warm banneton rise?
I shoved it back down into the bread proofing basket and it's baking fine now but how can I avoid this?
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Maybe the banneton is too small? If it is rising too fast for you, maybe cut back on the yeast (or starter if you're doing sourdough).
reduce your yeast.
..went into the box? If it was higher than 75F the dough would proof much faster than you expected. If you don't know how to calculate DDT (Desired Dough Temperature) a quick search of TFL should give you the info. Or buy Hamelman's book, of course (which I see Floyd is linking to today in the 'Bread Books' section).
My banneton are 9" I think. I always do a two loaf Tartine recipe with 750 grams water, 1000 grams flour and 200 grams of leaven. In the past with inconsistent temperatures it took 4-20 hours to do the bulk rise, depending on the strength of the leaven.
I usually mix a TS (24-40 grams) of old starter with 200 grams of water and flour and leave it overnight.
The dough was already warm when I put it in the proofer since it did the pre-salting rise in it.
Bread came out amazing still, I just shoved it all into the basket and flipped it over no problem. I put one in the fridge and that one of course did not over-rise.
Basically it seems that 75-80 might be too warm for the strength of 1 TS based starters?