January 15, 2023 - 6:21am
Overfermenting
Hi there,
I've been waking up to overfermented dough lately. I normally shape and retard in fridge for 12-24 hrs then bake straight from fridge. Should I skip this step if it's overfermented?
Thanks
LL
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Hi there,
I've been waking up to overfermented dough lately. I normally shape and retard in fridge for 12-24 hrs then bake straight from fridge. Should I skip this step if it's overfermented?
Thanks
LL
Whatever it takes to fit the schedule. Enjoy!
LL
What is the temperature inside your fridge.
Vic
Probably about 4c. I mean if it's overfermented, shouldn't i bake it as soon as possible to prevent it from fermenting even further. Putting in the fridge won't completely stop it. And it does take a couple of hours for it to cool down in the fridge
hubby had turned up the temp in the fridge. Said he was saving electricity.
Right...and spoiling the food.
Edit: try covering the dough with an oiled bag of ice & water. That works faster at slowing fermentation down than just chilling. Like you said...takes awhile. Or get ready to shape, proof and bake. Maybe your starter has gotten invigorated and has a higher pop. of yeast. Did you taste the dough before chilling? One way of telling if it is the yeast or the bacteria doing the overfermenting.
Wait...are we talking sourdough? Overfermented is like a big starter. You can keep half of it chilled but add half a recipe of fresh unleavened dough to it and let it rise to bake.
Your husband is funny. Lol. Yes sourdough. And how brilliant mini. To save overfermented dough, divide it and feed it again! Will it be hard to incorporate a feed into the dough?
another question I have is. Is a wetter dough going to be more of a conductor. So in a cold environment the wetter dough will cool faster than a dryer dough. My 75% hydration dough takes forever to ferment in a cold kitchen Vs my 50% hydration dough. Mind you the dryer dough also has way more starter to begin with.