How Long a Fermentation in Cold can be? (more within)
Hi guy,
I have been baking sourdough breads based on the "classic" algorithm (autolysis, 6x30 min fold, final shape, fridge fermentation) with great success. However, I believe I can reach new highest, and I decided to ask for the opinion of people with more experience than me.
Currently, I use 15% a mature levain (9-hour old, made with 10% "mother") in my formula and chilling the dough for 6 hours.
I know that the percentage mature levain used is inversely proportion to the last fermentation before baking (the smaller the bacteria and yeast you put, the longer it takes to be fermented).
My question is as follows- how low the levain percentage can go, and for how long I can safely ferment it in the fridge, before getting that glutenous result?
(I know there are tons of other variables involved, please disregard them for the purpose of answering)
Thanks.
I don't know the upper limit, but I use 100% home milled whole wheat, and I use a 5% levian and a 24 hour fermentation in the 50's F, then a 24 hr final proof in the fridge pretty regularly. For pizza dough, many users cold ferment 3 to 5 days.
thank for sharing. are you glad with your final result?
Yes, though I can't say it is a final result, I am always changing things a little - sometimes due to the seasons and the ambient temperatures, sometimes for taste. So far, a 24 hour cool bulk ferment with a 24 proof gives a strong tang - though not overly sour, and some great taste. I like the sour and would like to get it even more sour, so I am playing with the variables now.