FWSY Hybrid Levain Doughs - Proofing Issues
Hi there. I’m new to this forum. I’m UK-based and I’m new to artisan bread baking, beyond a little experimentation with sourdough in the past. I need some help with proofing my hybrid levain dough!
I’m currently working my way through Ken Forkish’s ‘Flour Water Salt Yeast’ book (I know it’s not for everyone, so bear with me please). Generally I’m really enjoying it and pleased with the results, but I’m an amateur and have lots to learn.
I’ve been following the recipes as precisely as I can (ingredients, weights, temperatures and times), and I’m having a few issues with my first few hybrid levain breads (Pains de Campagne and Field Blend #2). I always halve the recipes (one loaf rather than two).
The final results have been good so far, but I haven’t been completely satisfied with the process - specifically the final proofing of these hybrid levain doughs. After bulk fermentation of around 4-5 hours (dough reaches 2.5 times its size at room temperature) I shape the loaves (they can still be a bit sticky) and pop them into a dusted proofing basket, wrap in a plastic bag and refrigerate overnight.
After 12 hours of proofing in the fridge, I’m finding the dough has risen substantially, slightly domed above the top of the basket. Despite generous dusting with flour, the proofed dough is sticky in places and very difficult to get out without tearing it.
I have my first Field Blend #2 in the fridge at the moment, having shaped it only 3 hours ago, and it’s already peaking above the top of the basket.
Why is it rising so high, so fast at proofing stage in the fridge, after bulk fermentation? Everything else has been by the book. Surely it can’t be over-proofed after just a few hours, when the recipe calls for it to be in the fridge for around 11-12 hours?
For reference, the ingredients I’ve used in this current loaf are:
- 180g levain (white and whole wheat flour):
- 270g Marriage's Finest Strong White Bread Flour:
- 88g Shipton Mill Dark Rye Flour;
- 43g Marriage's Strong Wholemeal Bread Flour;
- 310g Water;
- 11g Fine Sea Salt;
- 0.25 tsp DCL Instant Yeast.
I’d be grateful for any tips or advice on what I might be doing wrong, bearing in mind that I’m trying to stick to the FWSY recipes for now, while I learn the fundamentals.
Photo of my most recent Pain de Campagne as an example of the final outcome I’m getting with these hybrid levain doughs.
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