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Impromptu LM pH data (Temp)

mwilson's picture
mwilson

Impromptu LM pH data (Temp)

Day

Cycle

Leavening

Arrival

Feed

  Temp (°C)Time (hrs)TimepHFeed ratioFed pH
11171410:304.081:14.92
12293.514:004.321:1.15.07
13293.517:304.231:15.01
14293.521:004.22*a 
        
24171411:003.991:14.77
2529415:004.221:14.99
2629419:00n/a1:1n/a
        
47123809:004.101:14.90
58122409:004.111:14.92
5929413:004.261:14.99
51029417:004.281:15.00
510a29421:004.171:1 
        
6111716.509:303.971:14.84
612294.514:004.111:14.88
61329418:004.281:14.99
613a29422:004.24*b 
        
714171913:003.931:1.55.01
71529417:004.291:15.02
715a29421:004.09  
        
816161811:003.901:1.55.06
81729415:004.161:1.14.97
81829419:00   
        
91916&124&2019:004.021:1.24.95
102029500:004.071:14.85
        
112117&128&2610:003.921:1.54.94
112229414:004.231:1.25.04
112329418:004.241:1.15.07
1123a294.522:304.12  
        
122417     

*a Unfed and loosely bound.
*b Abandoned

Notes:
Aromas:

15a - Mild alcohol aroma when cut into. Knowingly not mature, but proceeded to making an enriched dough anyway. Too much rye bread smell.
17 - Most elevated alcohol aroma so far in this process (although not quite how I remember how it should be, needs to be fruitier, cleaner, sweeter). Strong "honey" aroma, which is a good sign!

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All overnight cold / cool temperature maintenance was done using the binding method, which was followed by a bagnetto / lavaggio (soaking / wash) step prior to the morning feed.

Probably not interesting...

DanAyo's picture
DanAyo

Is it correct to assume the fermentation temp is 80F?

mwilson's picture
mwilson

More like 83-85°F, 28-30°C.

I've updated the table with more data. First primo was binned, LM was not ready. Second one is doing well.