The Fresh Loaf

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Total fermentation time and effect on dough?

Heikjo's picture
Heikjo

Total fermentation time and effect on dough?

If any, how does the total fermentation time affect a dough? With the summer heat, my doughs are done in bulk after two hours, compared to 4-6 hours. Final proof is also faster.

Does the dough behave differently if the total fermentation time change?

Let’s say you made three identical doughs. One went from mix to retard in 4 hours, one in 8 hours and one in 12. Assuming they were moved to each next stage (bulk, proof, final proof) at the same volumes, would you expect the end results to be different?

I’m only thinking about dough structure, how it holds form, oven spring etc. and not taste.

I can decide the lengths by using different temperature zones and amount of starter.

HeiHei29er's picture
HeiHei29er

The short answer is yes.  If fermentation is moving too fast and you base your bake by time, you run the risk of overproofing, gluten attack, baking a frisbee because the loaf has no structure left, flavor becoming too tangy, etc.

Always read the dough and not the clock...  If it's moving too fast, you have to slow it down and it sounds like you already have a good handle on what to do.  If you want the same results as a bake during colder months, either retard sooner, or mix with cold water to slow things down, or use a smaller inoculation. 

Good luck!

Heikjo's picture
Heikjo

Thanks, but maybe I didn’t explain well enough. I do watch the dough and not the clock. I use the same recipe and same equipment, so I know very well when a dough is at the same stage.

My question is in general and not my specific case. If you spend 4, 8 and 12 hours, watching the dough and not the clock, so you always end bulk after 50% rise fi. and end up with the same volume before baking. Neither over- or underproofed.

HeiHei29er's picture
HeiHei29er

Got it…. As long as you adjusted the number of folds to maintain dough structure during the longer fermentation, you’ll likely get a similar loaf.

Heikjo's picture
Heikjo

Thanks! I tried cutting the periods between each S&F in half, which made a much more structurally sound dough. I still think I overproofed it in the later stages, so I’ll have to cut down more there. Faster fermenting dough also means it will be more active in the fridge until it has cooled down sufficiently.

One thing I thought about was the amount of starter in the dough. That’s an effect I could imagine might make a difference, but I haven’t tested anything. If the dough is sped up by using more starter, there will be less fresh flour in there.