The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Accelerated bulk rise and over-proofed loaves

rgrgeo's picture
rgrgeo

Accelerated bulk rise and over-proofed loaves

I have been getting loaves that are over-proofed and flat.  

I am using the standard Tartine country loaf recipe. I follow the method carefully and had mostly successful loaves in the past.  

Recently, it appears that the dough rises super fast.  Using 20% preferment, from autolyze to bulk, it took about 3.5 hours, and it was overdone.  As soon as I made the turns it was obviously proofed and I had to bench, basket, and get them in the oven quickly, only to have them come out flat.

The next time I reduced the preferment by half (10%), and it was over-proofed in 4.5 hours.

I have been using the same starter I have had for years, recently feeding daily.  I use the same ratio of bread flour, wheat flour, and water as described in the recipe for the loaves.  The preferment is mixed the night before and is sufficiently doubled when I am ready to mix. The ambient temp during rising is between 78 - 80 degrees.  

Considering I have always had success with the same recipe and circumstances in the past, I can only conclude that it may could be an over-active starter.

Otherwise, I can't explain why the rapid-rise and over proofing is happening.  

If anyone has any insight I would greatly appreciate it.  

 

 

Mini Oven's picture
Mini Oven

Sounds to me like you are right with the overactive starter.  They do love sitting out and being fed daily at warm temps.  Twice daily or what are the gory details?  

Can you cool down the rising dough or starter?  Salting the starter option?  Could be overactive enzymes as well.  

I'll let the Tartinesperts chime in.

rgrgeo's picture
rgrgeo

 

Thanks for responding. 

The gory details are that I have been feeding my starter 2 to 3 times a day.  Since Covid19 stay/work at home, I have been feeding more frequently, and consequently baking more often as well.  I have typically fed my starter 2 to 3 times a week, and bake monthly.  

Yes, I have tried cooling down, using refrigerated flour and cold water for the preferment mix, and placing it in cooler spots overnight.  Now that I think about it, the pre-ferment has probably peaked by the time I am ready to mix, considering accelerated rise time.  

I guess I never thought a starter could be over-active.  I could have worse problems, lol.  I will try adjusting inoculation to see if that works.

I haven't heard much about an overactive starter in general.  I wonder if anyone has had a similar experience?

 

Mini Oven's picture
Mini Oven

starters if we did the same.  That's why we're so glad we have refrigerators to slow them down!  You could go back to chilling it.  Let it rise about half way to peak and then tuck it in for the night and avoid the extra feedings after using it.  Several ways to go about it.  What if you chill it right after using it, then take it out to feed the next day on the counter.  Chill a back up before you do too much experimenting.