February 5, 2018 - 11:27am
can my dough overproof while in the fridge for final proof?
Hey everyone out there in SourdoughLand.
Could my dough have overproofed while in the fridge? I did a 2-1/2-hour proof after a 1-hour autolyze, and 3 stretch and folds. Then put into the fridge for 14 hours. When I took it out of the banneton and into the clouche, it was nice and round and tall, over the rim of the banneton, but after about a half-hour of baking I took the lid off the clouche, and the loaf was only about 2/3 as high as when I put it in. Also small, uniform holes after baking finished.
70% hydration
Local Heirloom flour (1/2 Hard white and 1/2 high-extraction)
Starter 4-hour rise and double volume with lots of bubbles
Any thoughts?
Thanks
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I'd say yes. I think you can over ferment your dough in the fridge. It's all about how much starter/levain to flour you had in your mix. The more levain you use as a percentage of final dough the shorter the time you can give it to work it's magic in a cold retard- and vice versa of course. And how long in the fridge also depends on how much your dough developed during bulk proof before it got there!