The container I use for bulk fermentation has a lid but the container is just a little too small to accommodate all the dough’s rise. Generally the dough tops the lip of the container by an 1/8th” or so. If I kept the lid closed and surpressed that final bit of rise, would I harm the baguettes in the end?
You could end bulk fermentation a little sooner and make up for it with a slightly longer proof. Or don't extend the proofing time; you might find your baguettes get more vigorous oven spring.
TomP
Bulk fermentation is when the dough rises before being formed, and proofing is a slight rise after the baguette has been formed. Is that right?
Yes, except that the proofing is not usually "slight". Depending on the recipe and the baker, it might run to an increase of the volume between 35% and 100%.
Ok. Got it. Thanks for that.
Did you see my post a bit ago about scoring baguettes? My scores are horrible!
No. Enjoy!