fermenting sourdough with other ingredients
Hi there:
Assuming a sourdough with only wheat flour, water, salt, I am able to change the variables and achieve fairly consistent bread by using a graduated cylinder with a small amount of sample dough. I measure the rise of the sample based on a standard, same height rise derived from a recipe that works for me nearly 100% of the time. Hopefully this makes sense? As an example, I monitored my standard recipe, and learned bulk was done when the sample dough was about double, and then final proof, punched down, grew another 75% (slightly less than double). I use these same heights if I change the recipe, such as hydration, amount of starter, type of wheat, temperature, etc.
I do this because I still have trouble identifying when the dough is done with the various ferment stages, and the dough tends to be too small in my larger stainless steel bowls. This works really well for me!
Will these targets still work if I add other ingredients such as sugar, milk, various fats to a sourdough based bread? e.g. cinnamon rolls, pretzels, dougnuts, brioches, milk breads, etc? I do plan on trying, but before investing all the time, was hoping to see if anyone might have prior experience.
Thank you for your time!
According to Hamelman, adding cinnamon to a yeast bread dough significantly reduces the yeast activity. I would guess it would act similarly with sourdough leavener. Better to add the cinnamon by layering it with the sugar or etc. as you form the loaves.
"Bread" page 279
Thanks, I wasn't aware cinnamon had that effect. If I read your response correctly, reduced yeast activity simply means a longer time to ferment. So my original question still remains, if I am measuring time of my "plain" bread ferments as a function of a fixed volume, will that same volume translate to doughs with other ingredients like sugar, oil, milk, etc?
Although there can be a slight difference in temperature when comparing cylinder to dough. The cylinder may cool and warm up faster than the dough. A large amount of dough has a "mass" and can generate heat. So these factors should br taken into consideration.
What you have discovered is a gauge for fermentation. Well done! It is very practical.
Thank you! It is really helpful for me and how I think things through to have a standard :) I will keep in mind the heat of the bulk - I have been watching the temps in the bulk mass, but not the small jar.
And, to confirm, I went ahead and tried to make an enriched dough last night (with eggs, milk, sugar), while following my jar gauge. It worked :) Bulk time was just under 3.5 hours, and proof was about 2.