it took forever! It was about 7 hours for the bulk fermentation. I have since found that keeping the dough in a place that is about 82F speeds it up immensely.
Ingredients used to enrich doughs I.e sugar, honey, dairy and fats naturally slow down fermentation for reasons I don't know. If you really want to speed up rising times on your honey oat loaf maybe add a small amount of dried osmotolerant yeast to your recipe maybe 0.5% of yeast to flour weight along with your levain. This yeast performs well in high sugar conditions
it took forever! It was about 7 hours for the bulk fermentation. I have since found that keeping the dough in a place that is about 82F speeds it up immensely.
Honey has antibacterial properties, so depending on the amount it could slow down fermentation.
Ingredients used to enrich doughs I.e sugar, honey, dairy and fats naturally slow down fermentation for reasons I don't know. If you really want to speed up rising times on your honey oat loaf maybe add a small amount of dried osmotolerant yeast to your recipe maybe 0.5% of yeast to flour weight along with your levain. This yeast performs well in high sugar conditions
Thank you all so much for your suggestions. I'm glad I'm nit the only one to run into this problem.