October 14, 2017 - 1:39am
Is there a formula for temperature/bulk time
hi there. I've been having more rise in the finished loaf with bulk fermenting my bread at 26c for three hours than 19c(which is the temp of my kitchen now), for about 6 hours. When I bulk cooler/ longer I get a dense bread.
It may be that with the long bulk i shape too soon before I put the bread in the fridge, as it's coming up to 11pm and I want my bed!!
So it got me thinking, is there a formula that I could use to give me some idea how to fit the bread day into, or just some idea of what is a normal bulk time for 19c.
i would appreciate and comments as I've learned so much from this site and any discussions usually let off the lightbulb in my head!
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Follow this link for a couple charts, graphs and text.
https://www.pizzamaking.com/forum/index.php?topic=22649.0
Personally I think the times are long but after all, they are targetting pizza dough.
Wow. What a great site, lots of reading for me tonight. Thanks for that
to be an invaluable starting point when I'm planning a bake. Hopefully it is helpful for you, too:
http://www.thefreshloaf.com/node/5381/sourdough-rise-time-table
http://www.wraithnj.com/breadpics/rise_time_table/bread_model_bwraith.htm
This is a great chart. Took me some time to work out though!
Going on the above chart I made a millet porridge tartine style bread but using less leven for longer colder bulk. Normally my kitchen is 14c in the night, so I started making the bread 10pm and went to bed.
8am the bread had doubled, puffy and bubbly. Panicked a bit as we are having odd weather and the tem was 18c, unheard of this time of year in Wales. I shaped and put in basket to proof. I only gave it an hour as I was panicking it over proofed. Here it is, I think it could have done with colder bulk and more proofing, but it is what it is.