February 20, 2021 - 11:15pm
Have anyone tried using the float test to test to mark bulk fermentation?
I found this youtube channel from a Taiwanese sourdough baker who uses both the aliquot jar and a float test method to test for bulk fermentation, as you can see here https://youtu.be/A_BSfGQCBTw?t=202. By the time the dough has floated, the aliquot has risen by about 50%, which is around what I use to mark the end of bulk fermentation. I can see that a drawback of this method is that it only has a binary measurement of complete and incomplete, whereas the aliquot method shows varying levels of rise. However, I can imagine this method to be more resilient to temperature changes and a useful accompaniment to using the aliquot itself.
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Still haven't found anything better than a set of eyes! Enjoy!
Yes, it's a good guide. Like you say it's pass/fail, but it's quck and easy, especially if you forget to set up an aliquot jar.
It's simplistic and in my eyes a bit like checking loaf internal temperature for doneness - which was dissed on here recently, but is a great guide for a "minimum doneness" standard, especially with new bakes, new bakers, new ovens or weird loaf shapes.
Lance
So I have a question about the usage of the jar. So when do you put the dough in the jar to check fermentation. Do you put it in after the folds ( FWSY Overnight Country Brown 4 folds after final mix ) ? Thanks!
Paul have a look at this thread Aliquot jar. I take the dough ball from the main dough after the first fold.
Benny