July 4, 2017 - 4:50am
Dough Fermented Too Fast
I used JMonkey's recipe (link below)
http://www.thefreshloaf.com/handbook/overnight-whole-grain-sourdough-wheat-spelt-amp-rye
Recipe says - Dough development and the first rise - the dough "needs to rise at room temperature for 8-10 hours."
I used 50 grams of healthy wet starter but by 5 hours it had overproofed. The bread sprang slightly in the oven and looks great, although I didn't get the lightness that I wanted.
My home is around 75°. To prolong the pferment should I refrigerate the flour and use cold water next time?
Could there be a problem with my starter?
Any other ideas to prolong fermentation?
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Is the bulk ferment and not the final proofing.
At 8% starter you should be able to get a long bulk ferment. Of course temperature depending and it does have a high percentage of spelt and rye which does ferment quicker. But unless it's really warm I don't think it'll over ferment.
So when you say over proofed at the bulk ferment stage what did you experience?
Hi Lechem,
I meant over fermented at bulk stage. I edited the post above to correct the mistake.
I fermented at about 75° room temperature. I mixed with room temperature water. And I milled my own flour but was careful not to overheat the flour. It also rested the dry flour about an hour after grinding and before mixing into recipe.
Do you think the starter could have been a problem.
Just because you couldn't follow the exact time line in the given recipe is not a sign of an issue with your starter especially if you find yours is too efficient. Might have been a lot warmer where you are. Original recipe could have been done in the winter but yours in the summer. Adjust as necessary. So either bulk ferment till ready - less time. Or do some of the bulk ferment in the fridge. Another idea could be to use less starter and/or chilled water. I think it's just a case of watching the dough and not the clock.
I've seen, and tried, many recipes where they can get long bulk ferments but my starter works much faster. I've learned the hard way. I've gotten to know my starter.
instead is one rule you can never disregard. Dough ferments 30% faster at 75 F than it does at 70 F and the enzymes that break dough down are working 25% faster too. Here in AZ in the winter when the kitchen is 68 F I can get about 8 - 0 hours total from mixing to baking but in the summer 5 hours is the maximum.
I could never do 2 hours gluten development, 8 hours of bulk and 2 hours of final proof It would be over fermented and them over proofed.
When the dough doubles after 2 hours of gluten development and sometime during during bulk it is ready to be shaped and final proofed. Final proof will be 90% for a white bread and not more than 85% for a whole wheat one.
Toss the clock and all will be well
It seems recipes are great but Nothing beats experience.
Glad to know my starter is not the problem.
My take away.
Thanks for the input.
Dan