October 19, 2023 - 10:01pm
How much does hydration affect bulk fermentation?
Hi all, as seen in the photo there are two different doughs, which have clearly fermented at different rates. This was a fairly controlled experiment, all the variables were the same, except the hydration.
(dough on left: 58%) (dough on right: 94%) (5% starter)
My question is why did the left side dough ferment so much slower? I would think it certainly has more gluten development than the 94%, or is that the issue? Does hydration affect bulk fermentation that significantly? But, it looks like it’s getting there, it will stay put until it’s done. Thanks for any feedback.
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Fermentation goes more slowly when the dough (or starter) is stiffer. I think (I'm not sure how much of a factor this is) that is because yeast and nutrients move or diffuse more slowly in a more viscous fluid.
Also, a stiffer dough will be harder to inflate with gas - a more hydrated dough will be more extensible.
With such a difference in hydration I'm not surprised there's such a difference in heights.
TomP
Question - why would ya think the lesser rise is less fermented? Enjoy!
Are they the same flour weight, same water weight or the same total weight?