Shaped My Loaves A Little Too Early Into bulk (Am I Screwed?)
So as we all know, fermentation "times" are only guidelines at the end of the day. It's so dependent on the weather, humidity, and ambient temperature. Today I was doing a loaf that does a 4 hour warm bulk ferment at 78 degrees then gets shaped and then proofed in the fridge over night. Well today after slightly over 5 hours, the dough wasn't fully doubled yet, no visible bubbles, but I decided to go ahead an pull it because it was getting pretty late. Long story short, after I divided and began to preshape the dough I could tell that it was definitely not done yet with it's bulk ferment. It probably could have used another 60-80 minutes in bulk ferment. Since it was too late I decided to go ahead and shape the loaves anyway. I'll let you guys know how they turn out but I'm curious what everyones thoughts are on this. What would you do in a situation like this? Would you shape them and then let them proof a little bit in the warm spot? Would you just proof them longer in the fridge? Would you try to get them both back into the bowl and continue the bulk ferment? Or am I just totally screwed if I do this again? Anyway, let me know! Thanks so much!
-Joshua
1. Popped it back in the bowl and let it continue or
2. Gave the dough a longer rest between the pre-shape and the final shaping.
By the way, dough can be fully fermented and not double depending on how it has been handled.
And shaping for that matter is just like a stretch and fold. Shaped too early? No matter! A stretch and fold it is then. It's too late once baked though.
Strangely enough they actually came out great! Haven't checked the crumb yet but they got an excellent oven spring and look quite nice actually. They feel a little denser than I like but nonetheless, they look wonderful. Thanks
and things turn out alright. I am glad that this was the case for you. ?