December 7, 2011 - 7:00am
Bulk fermentation and proofing
I finally have been getting some decent loaves thanks to everyone advice. I have been bulk fermenting in a clear bowl (best advice I ever recieved and would recommend for every beginner) and not keeping track of time at all just going by the amount and size of holes in the dough viewed thorugh the bottom of the bowl. Can anyone tell me what the effect and signs of over fermented dough would be. If an experienced baker would judge the dough to be done fermenting after roughly 3.5 hours and I let the dough ferment for about 6 hours what would be the probable results. Could they both still proof correctly and pass the poke test and turn out fine, what would be the subtle differences if any