Proofing High Hydration Dough
Hello,
I have been getting a lot of good answers to my questions about high hydration sourdough bread, and other high hydration bread. Many people suggest the solution to whatever problem I am experiencing at the time is that I have over or under-proofed the loaves.
I think I understand bulk fermentation, as it is pretty straightforward. Just proof the dough until it doubles, retarding it somewhere in the process. I proof in clear containers so I can see hole development.
But proofing is a little different. When I form the baguette, it stays in shape for a while, but then starts to 'sag' a little, even when in the couche. The couch keeps its form okay, but the skin of the dough doesn't stay 'tight', like when I rolled it.
I usually ferment my sourdough on the bench or in a bowl with stretch and folds for the first hour or so, then in a bowl for another 2 hours, then in the fridge for 18 hours, or until it doubles. Then, I divide, preshape, and rest for 40-60 minutes, or until my preshape 'sags', in other words loses its shape a little, and looks somewhat gassy. Then, I shape, and proof for about 30 minutes for baguettes, and an 40-60 for larger shapes. Again, I wait until the baguette 'sags', and looks a little gassy. I'm afraid of overproofing, so I don't push it longer than that. The baguettes grow 30-50%.
Any tips on how to judge when high hydration dough is properly proofed. Am I right to err on the side of underproofed. I wish I had pictures. Any help is much appreciated.
Hi, Got-to.
You haven't included your formula, but you say it's "high hydration," so I am assuming it is greater than 75% hydration.
For high hydration doughs, doubling in volume is not as helpful a criterion. I think more of the gas escapes into the air with slack dough compared to firmer dough, so the volume doesn't build up as well. Your times (3 hours fermentation at room temp and 18 hours at 40 degrees Fahrenheit) are not excessive, but if you are waiting for the dough to double in the fridge, it's too long. At 40 dF, fermentation is slowed way down, although other flavor-producing chemical reactions do continue.
I suspect your baguettes are sagging because the dough has undergone too much proteolysis (gluten degradation) while you were waiting for it to double.
As far as judging proofing, the "poke test" is still a good criterion. A 30 minute proof is on the short side, but, really, a lot of the timing issues also depend on your formula and your mixing routine.
In sum: I suspect you are over-fermenting and under-proofing, but that is based on lots of assumptions about your formula and mixing. If you provide that information, we could give you advice that is more likely to be specific and helpful.
David
Currently, I am using this recipe http://www.thefreshloaf.com/node/32906/san-joaquin-sourdough-baguettes
But I have used similar recipes with similar levels of hydration or a little higher. When I do commercial yeast loaves, I use a recipe similar to this, but with more hydration (75-81%). I use Gold Medal Bread flour instead of APF, and I just do the whole 10% wheat flour, no rye. It is Trader Joe's brand wheat flour.I mix by hand until all ingredients seem incorporated, then scrape onto the bench for some stretch and folds. I do the kind where you pick up the dough from the middle, and it folds under itself. I stretch and fold until the dough firms up, and stays as a ball, not just a lump of dough. I do this at intervals specified by formulas, then ferment for the specified times. Sometimes I think the dough is ready right from the fridge, sometimes I let it warm up and ferment a little longer. Like you said, doubling is not very reliable as a metric because the dough ball doesn't hold a ball shape. I just look for some big bubbles under the surface.
I preshape into rough balls. After 40 minutes or so, shape them into baguettes. Then, let them proof for 30. During this time, the dough 'grows', but the skin gets 'wrinkly', and the dough falls instead of rises.
All your recipes make great bread, and ever since I started steaming my oven, they look a lot better. But I feel like I would be able to score them better and get that perfect oven spring if I could get this proofing thing right.
Thanks in advance for all your help.