July 20, 2016 - 7:41pm
Temp for refrigerated fermentation
So i've read that a number of people do overnight retarded fermentation in the fridge.
At what temp are these being done?
I haven't yet had a good experience with that, and i'm starting to wonder if my fridge, at 40F is too cold for cold BF (dough temp was about 38 - 40F when i removed it in the morning). I seem to recall a graph saying yeast activity ceases at below 41F.
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When it was set at 42, my dough over proofed regularly. Now overnight proofing in the fridge works for me.
Remember that it takes the dough a while to cool down so the yeast is still active during the first part of proofing. If your dough hasn't risen enough the next morning, you can take it out and let it finish its thing on the kitchen counter.
I'm curious as to what folks like for the % of leaven in a bake when proofing overnight. I don't think I can drop the temp on the fridge. It's just at 40. I generally use 15% leaven but by 6 and a half hours I have to bake. Otherwise it's over proofed.
in the levain. So if my starter is 100% hydration, it is about 200 g for a kilo of flour in the total dough amount. I got that percentage from suggestions on here from Dab I believe.
im going to try 10% In my next bake.
Your baking looks wonderful always!
im going to try 10% In my next bake.
Your baking looks wonderful always!