The Fresh Loaf

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Shorted my bulk rising time—what now?

LALoafer's picture
LALoafer

Shorted my bulk rising time—what now?

 

I decided to give my youngish starter a whirl with Susan's Simple Sourdough formula. Bulk fermentation was moving verrry slowly today and instead of just sitting it out like a patient and smart baker, I moved to shaping when the dough had risen maybe by about 2/3rd (around 6 hrs @ warm RT ±82 degrees). I'm now regretting this decision and also wondering what the consequences are going to be. Rooting around on this forum seems to point to a lost opportunity for flavor development—are there also structural consequences to shorting the bulk rising time? Also, if the major reason for the slow BF is that my starter is weak, is there anything I can do during the proofing stage to give the loaf a better shot at success?

Thanks!

Lechem's picture
Lechem (not verified)

You can knock back a second time and shape again if you think it'll benefit from it. 

Doubling isn't always an indicator of when the bulk ferment is done. It is a good one but not the only way. Some dough's don't have to double. It all depends how aireated the dough is, billowy and how it feels. 

How much starter did you use? How long did the starter take to peak when fermenting? 

It's difficult to judge your starter on the information you've given alone. Too many variables. I think push ahead and do the best you can then troubleshoot later and perhaps get someone to dissect the recipe with you to understand what you're supposed to be looking for and expecting. 

LALoafer's picture
LALoafer

Thanks, Lechem!

Maverick's picture
Maverick

6 hours is plenty. I don't go that long and get a lot of flavor. You can always retard the shaped dough overnight if you want more flavor.

LALoafer's picture
LALoafer

Thanks, Maverick!