For various reasons, I am experimenting with bulk fermenting at 62F/17C. In my last bake, I used a 20% inoculation in a relatively plain loaf (74% hydration, 400g bread flour, 50g Einkorn, reliable strong starter). I ended bulk between 12-13 hrs, where it was just over a 50% rise. The dough was tacky but shapeable. Proofed for about 3-4 hrs. Based on the bake results, it appeared to be well over-proofed. The crumb and crust are very nice, (No large holes or tunnels) but the loaf was very flat. The dough 'half-collapsed' once it came out of the baneton.
I suspe6ct that a 20% inoculation is too high for a 12-16 hr. total ferment, and that's what I am looking for feedback on. But If I cut the fermentation off at say 10-12 hrs, then I'm looking at stopping bulk with no indication of any rise yet. It seems at 62F that the rise happens very late, and relatively quick.
So I think my choices are A) cut the bulk off much earlier, regardless of any visual cues, or B) lower the inoculation to 10%. If you've been through this exercise, would love to get your feedback.
Thanks.
there's a third potential determinant you might want to consider: whether your starter has gotten a little too strong for it's own good. I went through a period of overfermentation and loaf collapse a while back and the ultimate fix was a combo of rebuilding my starter and cutting the inoculation.
Hope this helps.
Rob
Good point. This has happened in the past, but at normal bulking temp. So I frequently build new starter about every 6 months. In this case, it was only about 2 weeks past stable. So I know it's strong. I guess I'll cut back on the whole grain in the starter, and compare on the next loaf. Thanks.
If at any point it doesn't feel like a dough - it wont be. Not exactly unusual in cooler temps. Either way - adjust (sound like it's down) and get back to a workable dough. Enjoy!