June 14, 2020 - 12:12am
What is the ideal ferment temperature
I am wondering if you got a proof box of some kind what would be the to go for temperatuur.
Currently I set my proofer on 28°C about 82.4°F
I heard Sunne say he set his proofing box on 30°C so 86°F
What type of dough (for which bread) do you want to ferment? They vary.
Just a plain sourdough with no enrichment.
No we are talking wheat not rye but why do you think that differs?
When is 30°C a good temperature to bulk ferment a dough.
Would you think it is just because it speed things up or are the other possible reasons?
So combining say a bulk ferment on 29 or 30°C with a overnight proof in the fridge give the most complex flavors.
Next time I give a bulk ferment on 30°C with a overnight fridge proof a try.
So I did a fermentation on 30°C. It did take 2,5 our to rise 50%
The dough contains 50% wholegrain and 50% white flour.
Put in the fridge on ±4°C.
I will bake it somewhere tomorrow.
and nearby. :)
Tast good not realy sour but well ballanced.
My home-made proofing box is set at 24°C/76°F, which is what Hamelman suggests unless retarding. Works great for IDY and sourdough bulk and final fermentation. I'm thinking of making another to set at 21°C for levains and pre-ferments, but I have to find the room for it. I should add that 21°C is based on a 20% seed over 12 hours. If I use my proofing box 24°C, I use a 10% seed to stretch it out to 12 hours.
Today Inbaked a 30% rye 70% white flour bread. That had about 3 ours bulk ferment on 30°C and overnight in the fridge.
For now I stick with 30°C for my brown breads.
So is it right to infer that if there’s a higher ambient temperature during bulk fermentation, you can get away with a higher wholemeal content and still get a decent rise? We’re heading for a heatwave here this week (30C, that’s a heatwave here).
It just ferment quicker but als whole wheat ferment quicker.
The rise is in my opinion not the only thing to determine if fermation is done.
Just give to container a little shake and if the dough wobbles a bit it is also a sign of good fermentation.