'Cold proof' and 'Room Temperature proofing'
I've noticed that even it was proved at room temperature flavour is still the same as it was with cold fermented dough. Maybe even a bit sour when fermented right before it collapse. Am I just imagining this or did someone here notice that too?
Photo above was done with below details.
Recipe:
80g Whole Wheat
320g Strong Bread Flour
312g Water
80g Starter
8g Salt
25°c(77°f)- Desired Dough Temp
23°c(73.4°f) - flour(1)
23°c(73.4°f) - starter(2)
20°c(68°f) - room temp(3)
34°c(93°f) - water(4)
1°c(33.8°f) - Friction Factor +/-
25 x 4 = 100
100 - 23(Flour) - 23(Starter) - 20(Rm Temp)
= 34°c water temperature
77 x 4 = 308
308 - 73.4(Flour) - 73.4(Starter) - 68(Rm Temp)
= 93°f water temperature
26c - IDT after mixing, it was higher than predicted
Mix everything, I'm getting lazy on mixing so I will keep on using my cute mixer and hope I don't break it.
2 Minutes initial mix - speed - low(1- kitchenaid)
3 minutes rest
5 minutes mix - speed - medium(2-4 - kitchenaid)
5 minutes rest
5 minutes mix - speed - medium(2-4 - kitchenaid)
5 minutes rest
5 minutes mix - speed - medium(1-2- kitchenaid)
10 minutes rest
Did 1 stretch and fold to release the dough from the mixing bowl and transfer to a lightly oiled glass rectangular dish.
Rest for 10 minutes
2 sets of coil folds with 1 hour interval
Rest for 2 hours at room temperature(mine is 20c Deg) IDT before fridge - 24c Deg
then leave it in the fridge(I’ve put mine around 5pm) and take it out before going to bed.
Shape the next morning and proof for 3-4 hours at room temp. It was a cold morning…
Baked on a baking steel covered with stainless steel bowl for 20 minutes @250c
Uncovered for 25 minutes @225c