Today's lab exercise.
Greetings friends, From the Arizona low desert sourdough foundation. First, let me introduce myself, for the benefit of the new members. My name is Will Falzon, I was the head baker at the highly acclaimed Greenwich Village sourdough institute. Now days, I can be found right here at the Arizona sourdough foundation. AKA my kitchen.
The aim of today's exercise is to build on the very successful bake of a single boule batch of this exact formula Today we will endeavor to replicate the good results, using a double boule batch. The skills we will strive to gain proficiency in are as follows .
1.Gaging the end of bulk fermentation
2. Using visual cues to read the dough
3. Using tactical cues, touch,/feel to read dough maturity.
4. Regulation of ambient temperature to achieve a balance of low, enzyme digrigation coupled with sufficient yeast activity.
Kind regards,
Will Falzon
curator and head baker
Arizona Low desert sourdough foundation
Hi, Will! Was that "Greenwich Village sourdough institute" like the "Arizona sourdough foundation"?
On your agenda items, I would like to suggest that you add what degree of fermentation you are going for. For example, some people who like great oven spring or large pores do a short bulk ferment and proof, where others who prefer longer ferments may be willing to trade off the spectacular for the extra flavor of a long ferment.
And then there are the few superstars who seem to be able to get both...
TomP
Yes both unaccredited schools are very much the same. Adventured in my kitchen.
I am still trying to figure out % volume increase. That being said I am shooting for a 40% gain in volume. Precisely why I am using other criteria also. My thinking is that my 1,800 g of dough correlates to 1,800 ML. If that is correct my 40% rise will bring me to 2,520 ML. Right or wrong There is a large margin for error, so over proofing is not much of a concern. I may do a live YouTube video on a few minutes.. I am approaching 5 hrs of bulk fermentation. The dough looks close to ready.
Kind regards,
Will F.
See, I automatically assumed 100% increase, which would be typical for my own breads (or even more than 100%). I think your starting volume would have been less than 1800 mL since the dough probably would have been denser than water before fermentation started
That is why I used other indicating criteria also. Onward and forward. The all important bench rest. Since we are not dealing with a child that can be told what to do. At this point we can still know that fermentation continues.
Gaging, the end of bulk fermentation.
Gaging the end of bulk fermentation
Love the sideways gravity in Arizona :-)
I was very sparing in my final shaping. Minimal at best just lightly built up some tension.