The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bulk ferment without kneading / SF

Chrisunger's picture
Chrisunger

Bulk ferment without kneading / SF

Hi, wondering if anyone can help me.  My levain was ripe at 1am.  I mixed a Vermont sourdough and a SD seed bread (Hamelman’s).  I didn’t stay up to S&F either of them - which I probably should have.  Have taken out of the fridge & put in my prover  at 24C for about 4 hours.  I think the Vermont is starting to look ok.  The Seed bread is like a brick.  My questions

Do I continue onto the S&F as the recipe says?  (Just pretend the cold BF didn’t happen). Or do I need to just wait and shape/bake?

As for the seed loaf anyway of adding a bit more hydration to it?  Do I wait to see if giving it more warmth/time?  Call it a day and learn from experience (feed the birds) 😢

Chrisunger's picture
Chrisunger

Dough was is fridge from 1.30am until 7.20am.