## A Proofing Experiment

My standard sourdough workflow is bulk ferment/scale/bench rest/shape/ambient proof/retard/bake.

The question is how much ambient proof? Many do none. I have been dabbling with some, based on aliquot jar measurements.

So I did a little experiment and took a dough that had had 20% bulk increase. Then I set up the aliquot jar for the bench rest and ambient proof. One loaf got 25% increase in about 1 hour and the other loaf got 50% over about 1hr 40min.

When baked there was an obvious difference in height between the two loaves:

## emmer2.jpg

The loaf on the left had a height of 102mm and the one on the right had a height of 90mm - quite a difference.

The loaf on the left was the one with the shorter ambient proof. I guess the next step would be to compare zero ambient proof with the 25% AP. I might run this as a future experiment, but at least in this instance, the 25% figure looks good.

Crumb shot of taller (left hand) loaf:

And crumb shot of the not so tallĀ (right hand) loaf:

Some bake details:

- PFF 10%
- Flour excl levain 12.5% Emmer, 7.5% Rye, 1% malt, rest BF
- Hydration 77%
- Bulk temp 25C
- Bulk time 2hrs 40min
- Ambient temp for pre-retard AP 25C

Lance