June 9, 2020 - 6:50pm
Thanks Danny - improved oven spring!
I read Danny’s post the other day about less time in the bulk stage and into the fridge. I was shooting for no more than 50% rise, shape and in the fridge. I have been making sourdough for a couple of years with mixed results. This may just be a game changer!
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I am interested in seeing this advice, because I am prone to over fermenting my doughs. I had a quick search on the forum but I couldn't find it, can you post a link in the this chat?
i accessed from a comment in some other post. The big thing is to shorten the bulk to a 30-50% rise, no more! Shape the loaf and put it in the fridge overnight. Bake it straight from the fridge. It made a big difference to me. You must have faith, it doesn’t rise much in the fridge
Found it, Here
Beautiful bloom you achieved on that loaf Glenn, really nice.
Benny
This is what I’m shooting for from now on. It also has a nice soft open crumb