November 13, 2021 - 7:31am
After forgetting how time works...
As per my last entry, I was making a 12 hour fermentation no knead bread and my brain for some reason said 24 hours...
So, although it did not get much bigger for the proofing, it did still manage to have a decent crumb considering. The flavour is outstanding, but I'm sure it would have also been amazing after the 12 hours too. Lol so I shall continue this journey and we'll see what happens next time!
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I'd call that a win! A lovely little boule and the crumb looks nice for having, technically, over-fermented (per your recipe).
As an aside, is that actually snow outside your window already? NOT ready for winter here yet!
Oh yes, that is snow alright. We got about a foot of it dumped on us this past week here.
Looks tasty... like toast it up with some butter tasty.
Have fun with the fermentation... It's amazing the flavour potential of our grains when we play around.
I think it was Phaz who pointed out that you can proof dough a third time by lightly kneading and just letting it rise again. "lightly kneading" is more than merely "punching down", but less than a full kneading session.
The purpose of lightly kneading is to bring more/new food in proximity to the yeast cells. Yeast don't travel to the food; you have to bring it, kinda like stirring a starter lets the yeast feast a little more.
How long the third rise needs to be... I dunno.
There's a utube video about it.
More info:
https://duckduckgo.com/?q=how+many+times+can+bread+rise%3F&t=fpas&ia=web
Looks like a great loaf, and I’ll bet it did develop great flavor!