I am trying hard to watch the dough and not the clock during the bulk ferment, but I'm having a hard time finding the balance between rise and the "poke test". For example, my dough is supposed to rise to double at room temperature for 8-10 hours per the recipe. It has been 5 hours, it has risen but is not quite doubled in size yet, but it is passing the poke test. So do I let it keep rising or is it already at risk for overproofing? I had one loaf completely overproof, but the next one I presumably underproofed and it did not spring much in the oven. Do I only watch the rise and save the poke test for the final proof vs bulk ferment? I know I'm looking for bubbles in the dough, but I'm not feeling that confident yet in determining when it's truly ready, when it's almost ready and when it's past ready... mostly in the bulk ferment. Feeling slightly more confident in the final proof. Any tips and tricks of the trade would be greatly appreciated!!
Something that has helped me immensely recently is watching foodgeek on YouTube. He clearly explains what he is looking for at each stage and then moves on. It gave me a lot more confidence. A great example is in his 100% whole grain video:
https://youtu.be/Uj9nfkpS2u8
I will watch these immediately, thank you!!
Hi,
i need some tips about this, could you help me?
The easiest way to gauge a dough's expansion during bulk fermentation is to place it in a clear container that is already marked, or that you can mark. Also best if the container has vertical sides instead of sloping sides. You can note the level of the top of the dough at the start of fermentation and then watch as it expands. When the top of the expanded dough is twice as high as it was when fermentation began, it has doubled in volume. Simple, no confusion.
The poke test is usually employed for checking shaped loaves during final fermentation, when keeping the loaves in marked containers isn’t practical. It also isn’t used on refrigerated doughs, since those tend to be too stiff to respond.
I hope this makes your baking a little easier.
Paul
With sloping sites just at 250 gram water and mark the level and repeat.
Thank you, that definitely clarifies the proper use for the poke test!
And I am using a clear container, but I guess I was wondering if I'm always looking for it to double specifically? I've seen some people who prefer to let it only rise slightly, like 1.5 times at most. I've also noticed that mine doesn't seem to rise much during the stretch and fold period, but then didn't quite double in the rest period after, but ended up being overproofed.
Hoping that specific loaf was just a fluke- made decent pizza though!
I mentioned that because it is easy to describe in writing. The same principle still applies for other degrees of expansion, whether 1.5 or 1.8 or some other amount.
Paul
But is there an optimal degree of expansion or does it depend on the recipe?
Thank you so much for such a detailed reply!
Most of my doubts are cleared now.
mcdvoicesurvey.onl mybk-experience.onl
A other thing.
I don’t like when the say on room temperature.
It is not a exact given. Here in my home it can be 20° C but on a hot summer day close to 30° C.
And that make a huge difference in rise time.
So true!
A other thing.
I don’t like when the say on room temperature.
It is not a exact given. Here in my home it can be 20° C but on a hot summer day close to 30° C.
And that make a huge difference in rise time.
If recipes must say "room temperature" they should specify what that temperature is.
It's the same with wine, when people say "red wine should be served at room temperature". Well red wine at 25C is not exactly at its best!
Lance
I agree Lance, especially about red wine, I actually like mine lightly chilled definitely not room temperature but more like 13-16ºC.
Benny
Same here! I much prefer it on the cooler side than the warmer side!