March 5, 2015 - 3:18pm
Can someone explain to me
why J. Hamelman says, "no bread should ferment at room temperature for more than 1.5 hours without being folded"? Well he does say that an excess of carbon dioxide gas CAN interfere with yeast metabolism, but when I've let bulk fermentation at RT for several hours nothing untoward appears to have happened.
This isn't trivial for me b/c my house is much cooler than the temps he suggests for bulk fermentation and they have to ferment longer.
Thanks in advance.
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If Hamelman means RT to mean something on the order of 75F, then yes, it makes sense to do folds at intervals less than 1.5 hours.
If your RT is much cooler, then the yeast won't ferment the dough nearly as fast and your window is longer than Hamelman's 1.5 hour recommendation.
Paul
I am still on the steeeeeeep part of the learning curve. Much appreciated.
This site is truly awesome. Knowledgeable, friendly, helpful and generous folks.
Thanks again.
hester
here is a chart that compares the reproductive rates of both LAB and yeast at various temperatures. Your starter may be different since we don't know what LAB and yeast you have in it. But the chart shows that yeast reproduce more than twice as fast at 75 F then they do at 64 F and the best reproductive rate for yeast is 82 F
now. Curtsies twice. :-)