November 8, 2012 - 2:23am
Retarded dough => pure gum
Hi,
whenever I retard my doughs (whatever flour I use, but especially with durum wheat) I always get a very gummy crumb. The more the dough stays in the refrigerator the more gumminess it acquires. Am I over-sensitive to gumminess or maybe the temperature is the wrong one? My fridge keeps 6° in the lowest part and 8° in the highest one.
My only doughs that come out better when retarded are those very rich in sugar, eggs and fats.
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I dont have an idea why that is. But i sometimes have the same problems. My pizza was amazing the I made it. After 1 day in the fridge it was really gummy and disgusting. Maybe some professional baker can help us??
Isn't that a little warm for a refrigerator?
42-46F? not that unheard of, but if your yeasty-beasties are active enough, the 46F might be enough for them to over-ferment. how accurate is the temp, have you checked it with another probe? Too high of a temp will cause the bread to over-ferment, which could lead to over-fermented dough.
I thought they weren't supposed to go above 40F. But yes, I was thinking that the enzymes might be breaking down the dough in the warmer-than-normal refrigeration.
In a commercial setting (IIRC) the temp is 41F that it can't go below, but that is a very playing it safe estimate so that people can't sue. I know plenty of "green" or "energy saving" devices hover more around 42 ish.
Nico, you could try not letting the dough ferment at room temp as long, placing the dough in a cooler part of the fridge (near the fan) or turning your fridge down a bit. That might help.
gave me the same readings. I guess those values reflect the truth. Now that I think back I didn't measure the temperature in the vegetables cases at the bottom. Maybe they are cooler. Uhm, interesting! Thanks!!