Comments (8)
Thanks. I totally agree. This would be super valuable. However it might also be hard, since it depends on your initial dough temperature, inoculation rate (how much starter you used) and how cold the fridge is. If I had a dedicated fridge this would be very interesting for sure!
from the-bread-code.
A rough-hand model I've successfully used for determining cold fermentation length is roughly 3-4x what you'd normally ferment on the counter for. A sourdough loaf I'd proof on the counter for 4 hours would be ready after 12 hours in the fridge (effectively overnight). Not necessarily a data-driven approach, but it just seems to work :)
As stated previously, there's a myriad of variables that contribute to fermentation length. Specifying cold ferment timings would be a complex undertaking.
from the-bread-code.
Good point. But is there any kind of test you would suggest to apply to a loaf in the fridge to establish whether it is overfermenting?
from the-bread-code.
Poke the dough
If it springs back completely, underproofed (give it some more time)
If it doesn't spring back at all, overproofed.
If it springs back slowly and not all the way, it's ready.
from the-bread-code.
I know. Then you put it in the fridge. When do you take it out? You can't do the poke test when it's in the fridge—the dough is hard.
from the-bread-code.
Yeah,, it becomes tricky when the dough is stiff. However the poke is still relevant here. Ultimately, judging whether the loaf is ready comes down to what condition the dough was in before placing it in the fridge, and the general temperature of your fridge.
If you keep near freezing refrigerator, you're going to need the dough to be fairly active before placing it in the fridge. You can expect the fermentation rate to fall drastically in a cold fridge, so you need to compensate this with a lengthier bulk fermentation (perhaps 6 hours at room temp). When I bake, I prefer a short bulk fermentation and a longer proof. So a typical loaf would be about 4 hours bulk fermentation at room temp and 12-24 hours of proofing in the fridge at 38 F. Hope that makes sense
from the-bread-code.
@hendricius Do you have the math used to make the table at http://table.the-bread-code.io/ ? I would like to make a copy of your sheet, but add formulae so that the table would re-calculate its value if I, say, change hydration levels. I'm also a fellow baker and coder, and am consider making a python CLI tool in case the math is too wild for Google Sheets =)
@vigna In one of The Bread Code videos (I can't find which one), he notes that ~5C , the acid production halts, so only the yeast is active. I think that implies one can't over-proof in the fridge if the temp is <=5C since over-proofing is the case where the acid from the bacteria destroys the gluten matrix created by the yeast. I hope another baker will correct me if I'm wrong.
from the-bread-code.
@hamx0r you can find the original model here: http://www.wraithnj.com/breadpics/rise_time_table/bread_model_bwraith.htm. These days I never rely on timings, I just go by how the dough looks. Timings depend on so many parameters, starter readyness, temperature etc.
from the-bread-code.
Related Issues (20)
- Mother Dough very Wet on day 7 HOT 3
- Sourdough recipe strictness HOT 3
- Basic dough bread feels like gluten free bread HOT 2
- Butter ends up chunky in banana bread HOT 2
- basic starter discard? HOT 11
- Incorrect link in basic-dough.md HOT 1
- basic-sour-dough.md links to broken #recipe-customization anchor in basic-dough.md HOT 1
- basic-sour-dough.md links to broken #finalizing-the-shaping anchor in basic-dough.md HOT 1
- Would it make sense to add more tools? HOT 1
- Add some more information about kneading dough with high rye content HOT 1
- Confusion with Sourdough amonts HOT 4
- Very unhappy with the current state - Big Updates coming HOT 1
- Sourdough science project by North Carolina State University HOT 1
- Baker's couche and bread knife missing in tools HOT 1
- All subsection links in `basic-sour-dough.md` are broken HOT 1
- Yeast amount in basic bread recipe HOT 1
- Consider editing repository setings to remove "Packages" section
- Confusion about the yeast in Autolyse section HOT 1
- text on back hardcover book may be oriented wrong / upside down
Recommend Projects
-
React
A declarative, efficient, and flexible JavaScript library for building user interfaces.
-
Vue.js
🖖 Vue.js is a progressive, incrementally-adoptable JavaScript framework for building UI on the web.
-
Typescript
TypeScript is a superset of JavaScript that compiles to clean JavaScript output.
-
TensorFlow
An Open Source Machine Learning Framework for Everyone
-
Django
The Web framework for perfectionists with deadlines.
-
Laravel
A PHP framework for web artisans
-
D3
Bring data to life with SVG, Canvas and HTML. 📊📈🎉
-
Recommend Topics
-
javascript
JavaScript (JS) is a lightweight interpreted programming language with first-class functions.
-
web
Some thing interesting about web. New door for the world.
-
server
A server is a program made to process requests and deliver data to clients.
-
Machine learning
Machine learning is a way of modeling and interpreting data that allows a piece of software to respond intelligently.
-
Visualization
Some thing interesting about visualization, use data art
-
Game
Some thing interesting about game, make everyone happy.
Recommend Org
-
Facebook
We are working to build community through open source technology. NB: members must have two-factor auth.
-
Microsoft
Open source projects and samples from Microsoft.
-
Google
Google ❤️ Open Source for everyone.
-
Alibaba
Alibaba Open Source for everyone
-
D3
Data-Driven Documents codes.
-
Tencent
China tencent open source team.
from the-bread-code.