March 29, 2009 - 8:02am
Too much pulling on surface after overnight proof
I covered and let my Russian black sandwich loaf rise overnight, just about 7 hours, in my kitchen. Woke this morning and saw a lot of pulling on the surface of the loaf. I thought I could let a sourdough loaf rise for a long time in a cold kitchen? I have made this same recipe many times but this is the first time I let it rise for 7 hours (first rise was 2 so total 9 hours). Maybe I should let it rise in the fridge next time?
Share
A proper and correct answer would require that we have a whole lot more information about your recipe, timing, and techniques.
Jeff
Thanks Jeff. The recipe I used is for bread machine using 2 tsp of active dry yeast. I substituted the yeast with 2 C of sourdough sponge.
The rest of the ingredients are:
2 T cider vinegar
1 C whole wheat flour
1 C rye flour
1 tsp salt
2 T sunflower oil
2 T molasses
1 T brown sugar
3 T unsweetened cocoa powder
1/2 T instant coffee granules
1-1/2 T caraway seed
1/2 T fennel seed
I mixed all the ingredients using my Kitchen Center, at 2 for 2 minutes then pick up the speed to 5 and add water gradually. The amount of water added depends on the dough. Some days I have to use more and others, less; just until I get the right feeling between my fingers. Kneading time roughly between 10 and 12 minutes.
I allowed the dough rise for two hours in the oven (not heated). Shape the loaf and left it in a pan. Covered with another loaf pan and let rise for 6 hours, on the counter, until this morning. The dough had risen about 3 times in volume but I noticed one side of the bread had stretched (as you can see in the picture). When I put the loaf in the oven to bake at 400F, there was not much of oven spring. Didn't mind because it was already a pretty large loaf. The texture of the bread turned out fine. I am just wondering if the pulling has something to do with a longer proof time since I had never done that before.
The quick answer is that the dough was over proofed.
Tripling in volume is simply way too much for this bread. Cold proofing would slow down this activity and probably improve the flavor of the bread or you could simply let it proof at room temperature for a much shorter time. I don't know if you familiar with proper indentification of a fully proofed dough but if you are not then this is something you could research.
Jeff
Thanks Jeff! I have been making breads for years but had never tried proofing a loaf overnight. I will do some research in that department for further exploration.
As a matter of note, I regularly do overnight fermentation but always in the refrigerator.
Jeff