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Just realized my sourdough was too dense because I was rushing the bulk ferment
A baker I respect told me last week, 'Your dough is telling you it's not ready, but you're not listening.' I was giving it only 4 hours at room temp, around 70 degrees, before shaping. I pushed it to a full 6 hours yesterday and the crumb opened up like crazy. The difference in the spring and those big holes was night and day. I guess I was scared of over-proofing and played it too safe. Has anyone else found their sweet spot for bulk time is longer than they thought?
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susan1301d ago
Try a cold bulk ferment overnight.
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sandra_taylor1d ago
Do that all the time, it's a game changer for flavor. Just make sure your dough is in a big enough bowl because it will still grow a bit in the fridge. I find it's way easier to shape in the morning when it's cold, too. Honestly, it's the only way I make pizza dough now.
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richard_anderson21h ago
Totally agree on the cold dough being easier to handle. I switched to a 48 hour cold ferment in the fridge and the flavor difference is huge. The dough gets this nice, slightly tangy taste that you just don't get from a quick rise. It also seems to bubble up better in my home oven. I use a big plastic container with a lid now because it definitely keeps growing slowly.
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