May 24, 2020 - 3:54pm
bubbles on top mandatory?
Are bubbles on the top surface of dough a mandatory sign that BF is complete for sourdough? it's so jiggly and domed but no bubbles on surface like i used to see with my yeast dough. i have a translucent bowl and i can see tiny bubbles throughout the bottom and sides of dough. i'm scared of over fermenting if i keep waiting!
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Bubbles on top are not mandatory.
I never even heard they were mandatory for IDY/ADY yeasted dough.
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And it's good that you ask.
I've only been on TFL since about Sept 2019. But one of the most common hurdles or challenges I've seen for forum users who are experienced bakers, but who are new to sourdough, is that they have to give up the assumptions they thought were "rules" for bread. Sourdough is such a different animal, that different guidelines apply. In fact, there are less rules, but more "guidelines." (Kinda like that line about the "Pirate Code" in "Pirates of the Caribbean.")
Not all bulk ferment (first rise) has to be double. Not all final proof (2nd rise) has to be double. Oven temps and times are not hard and fast either.
For us OCD types and "rule Nazis", the vagaries can be intimidating.
Thanks for your quick reply as it was time sensitive! I hope i caught it in time before it over fermented. and If it was underfermented i hope the final proof time will take care of some of it . i think it's a good sign that it hasn't overfermented because the dough wasn't as slack as my previous loaf and held it's shape better during the bench rest. Thanks for your guidance again. Fingers cross. if this doesn't pan out i'll have to resort to cheating from now on (adding a tiny bit of yeast to the mix).