February 28, 2018 - 4:02am
Baking with time constraints - need for long BF or proofing
Hello,
I'm looking for a sourdough bread recipe that calls for either 24-30 hours of bulk fermentation or final proofing.
So basically i'm looking to max out retardation time... :-)
Thanks in advance for your help!
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I think you could try any formulas that doesn’t have a Large percentage of Levain. I recommend you try a long cold Proof, after a shorten Bulk Ferment. Let the BF rise about 30%, then refrigerate. Determine the temperature of the bottom shelf in your refrigerator. I needs to be fairly cold, if not the bread will rise too much over the long Proof.
Let us know the temp on the bottom shelf. You want to put your bread on the bottom because that is the coldest spot.
Dan
So 10-15% levain?
10 - 15 % of Flour prefermented sounds good. So, if you had a 600g bread and the total flour was 300g, then at 10% of flour prefermented you would use 30g flour and 30g water IF the Levain was 100% hydration. If the inoculation was 20% you would use 6g starter. The total Levain built would be 66 grams.
Dan
Duplicate Post
Dan
Yohan Ferrant's "Do Nothing Bread"
It's basically 1% inoculation with 24 hours bulk ferment and no kneading.
Hi Amih77
The normal dough making process and bulk proofing either with stretch and folds or without and the bread shaping followed by the fridge retard either overnight or longer to suit your time schedule seem to be the most practical and what I usually employ my self, I can either bake before or after work that way (before retirement anyway)
kind regards Derek