November 1, 2020 - 12:32pm
Help-!!!10 day ferment
Hi so I have 50 850 gram doughs sitting in a 40 degree cooler. I was supposed to bake on Saturday morning but my daughter hit sick.
Will my sourdough survive a 10 day fermentation for my next farmers market? On Saturday
500 grams flour
100 grams starter
300 grams water
10 grams salt each loaf
what can I use this dough for? I would hate to throw it away.
please help!!!
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Sorry to hear about your daughter. I hope she recovers quickly.
I say bake it asap. Taste test one loaf in the first batch. If its good, bake the rest and donate them to a food pantry, get a reciept, and use it as a charitable contribution.
If they are no longer good as people-food, if there is a nearby zoo, are there any zoo animals that eat bread?
Do you have any local duck ponds? Or local colonies of geese?
in the cooler to just above freezing?
pulling up discussions...
http://www.thefreshloaf.com/node/51467/science-slowcold-fermentation
Thinking out of the box...if the dough gets too sour, perhaps floating the dough in ice water could reduce the acid amount in the dough before shaping. How long or if it works would be an experiment with some of your dough.
You might also try taking one loaf, splitting it and working in fresh dough 50/50, skip the bulk rise and go straight into final proofing. See how that bakes out.
50 loaves is a fair amount of dough and well worth attemps to save all or part of it. If you can edit your post title to include the word"help"you might get more responses. (I'll include it in my post here.) If you can't control the temp of the fridge, find the thermostat and wrap your hand or a warm towel around it to warm it up and get the temps down.
How fermented is the dough?
What a great suggestion!!
the fridge temperature is at 40 degrees.
so you think if I mix a fresh 25 new loaves and cut the current loaves in half and mix you think it would take?
on bake day the old loaves would be at a 10 day ferment.
I can’t change the cooling temperature because it’s a shared fridge. ??♀️
I was gonna say the ideal situation wound be if you were making a lot of loaves - and sounds like you are.
Just leave it in the fridge and use portions if it in the new doughs (kinda like old dough breads). Of course it'll change the process a bit, probably more than a bit but if ya really want to save flour it may be the thing to do. Good luck, both to the dough and daughter! Enjoy!
How much of the old dough would you use and how much do you think it will impact the rise?
great idea by the way!
might help. Has the dough been in the fridge the whole time? Bulk rise? Divided? Is the dough in a large mass or has it been put into loaves already?
They have all been divided and placed in individual bannetons.
What is the dough's condition?
Are they sticking to the bannetons?
Have you tried baking a loaf yet?
I baked 4 they didn’t rise as much but had a great crust. Tasted like beer actually. I had to throw the rest out because I didn’t think the customers would appreciate the flavor.