February 24, 2024 - 3:35pm
Symptoms of bread that was under bulk risen but properly proofed?
We always see pictures of loaves being under proofed and understand the ramifications if the dough is not properly proofed. It can severely affect the aesthetics of a loaf of bread andspecifically the crumb.
However, What would bread look like if it was under bulk risen/Fermentation but properly proofed? Does The bulk rise/fermentation have anything to do with the aesthetics of the bread?
I apologize in advance if this was a stupid question
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To me the point is the time, moisture and chemistry experienced by the bacteria from mixing until baking. Dividing the time between bulk and proof is secondary.
Total "fermentation" (bulk+proof) is the important point.
No such thing as a stupid question, IMO. The answer is it depends. In the baguette community bake, a number of bakers measured the increase in volume during BF and varied that to see what got the best result in baking. IIRC, an increase in volume of 30 % or so gave the best result - not doubling. Of course, the type of flour, hydration, and shape of the loaf may all play a role. What stuck out to me was that is was so far less then doubling.
That will bring up a bunch of posts, many with photos, that illustrate what the crumb of a bread looks like when the bulk fermentation wasn't adequate.
Paul
Thanks
Some pictures would be helpful.
No ... but it's possible to have the crust set up too quickly and restrict further rise. Good scoring can help here, but it's harder to do with a DO. If that's happening, a lower temperature might be worth trying ... plus your oven might run hotter than the setting.
I keep reading about people sometimes having trouble with fresh-milled flour messing up the dough development. I don't mill so have no experience to pass on, and you are not using all that much of it, but I thought I'd mention it so you can search around and see if you find anything relevant.
YomP