November 7, 2015 - 6:45am
Room Temp vs Fridge ferement time guidelines
Good Morning..
I'm looking to make an overnight pure levain bread with bacon that will probably only need about 8 hours of fermenting time.. that's my guess at least based on my recent bakes where the overnight breads have slightly over fermented.. i'm told the bacon and a teaspoon or two of bacon fat that i'll add to the dough accelerates the fermentation process. That said, I'm thinking of placing the dough in the fridge for say 12 hours instead of at room temp for 8 (to ensure I don't over ferment). But is there a rule about this stuff? Would you say that a 12 hour fridge ferment is the same as 8 hours of room temp (at say 71 degrees). I just picked those times for the question. I have no idea. Thoughts? Thanks!
Share
Hi bread1965
First let me say, 'Hmmmmm, bacon', and I don't know about fat accelerating fermentation.
From my experience I can say that how long you ferment at room temp prior to the fridge will have a great effect on the level of activity once cold.
Generally, I wouldn't think 8 hrs at room temp is equal to 12 in the fridge (I would think 8 would be more active), but of course that would have a lot to do with the above, as well. Most references I've read concern 2-4 hours room and 8-12 fridge. I could be wrong, but that is where I would start. Depends on types of yeast, salt, flour and water as well.
But you can't go wrong with bacon.
dobie
It's a a forkish bread that i'm trying.. you fry up some bacon, crumble it and add it to the final bread dough with some of the fat and then let it ferment over night.. his times have universally been too long for me on the ferment.. reading your post I thought I'll put this off until next week.. and feed my levain before bed (late) and then int he morning mix the final dough.. then I can watch the ferment and rise in the day time and bake late in the afternoon..
While I'm not sure about putting bacon in bread I have to admit, his idea of toasting this bread, slathering it with butter and topping it with egg for breakfast truly does sound delicious! Even if my heart is saying "holy crap, no".. I'll let you know!
bread1965
While I can't pretend to be your cardiologist, if I were, I would say, all things in moderation (including moderation).
Hmmmmm, bacon.
dobie
We make 100% sourdough loaves with all sorts of things in them we find our Tomato Thyme and Capers accelerates faster than the rest, even if we make it a touch later we do 20 to 30min autolyse @ room temp ( anywhere between 20 and 28C) and then 2hrs in the fridge @17C for bulk and then 12 hrs in the fridge for final proof @ 4C. Our fridge has a 3 degree fluctuation.
Hope that helps :)
amber108
That is very interesting. Any thoughts as to which one might be responible (or is it symbiotic)?
Are the Tomato, Thyme and Capers canned, dried, fresh or brined?
dobie
Tomatoes are sundried in oil and capers are in white wine vinegar/brine thyme is fresh . Not sure, perhaps the acids? Ive heard some people put orange in and find something similar. dunno :)
The recipe calls for 12 hours of bulk fermentation and 3.5 hours for the final proof. Without the benefit of your type of fridge temps - mine is a normal fridge which is probably running at about 2C or 35F - how would you suggest for timing if I wanted to use the fridge just for the bulk fermentation?
Many thanks!
Most domestic fridges run around 4C and fluctuate a bit, some you can adjust. I prefer to do final proof in the fridge, works better for us, most recipes are not set in stone and will most likely still work much the same if you adjust things a bit
I was actually thinking about this the other day. I was hoping that someone might have a general rule of thumb when converting bulk ferment or final proofing time from fridge to room temp or vice versa? Especially when using pure levain-leavened dough. I'm starting some research about this on my own (just comparing different percentages of levain in dough and their respective proofing/fermenting times).
It would be great to hear of your results. Keep us in the loop as to your thinking and discoveries... !
in all kinds of bread. Usually salty things help to moderate fermentation and bacon has plenty of salt. I haven't noticed it changing any counter of fridge fermentation times. Forkish counter ferment times are way off.from my experience. Just use your normal times for bulk and final proof on the counter or in the fridge.should be fine.
Happy bacon baking
I say experiment and adjust :)