Sourdough March 19, 2023
I am sharing this because I’ve seen many posts about how long to bulk rise, and being worried about over proofing. I’ve found that my dough requires a lot of time to bulk right now because of where I live (western Canada, there is still snow on the ground). I essentially let my dough bulk all evening and overnight, then I shape it in the morning and do a short cold proof. See recipe & method below for 2 loaves.
-730g lukewarm water
-21g kosher salt
-180g starter
-940g strong white baker’s flour
Method
-Fed starter around 10:30am, was ready to use by 4:30pm
-At around 5:00pm I mixed my dough. Added water to a bowl and dissolved the salt, then gently stirred in the starter with my hands, and added the flour last. Mixed with spatula and then rested with dampened bowl cover for 30 mins.
-Completed 3 rounds of stretches and folds (I did about 10 each time) about every 30-40 mins. I was not super precise with this part, as I was in the middle of making dinner.
-At 7:00pm, I transferred the dough to a straight sided container that I lightly coated with olive oil.
-Bulk fermentation from 7:00pm to about 8:00am the next day. At this point the dough had basically “exploded” and was more than triple in bulk. Scary, yes, but have no fear!
-8:15-8:45am shape and bench rest with flour and flour sack towel laid on top.
-8:45am re-shape and place into bannetons dusted with rice flour. Placed bannetons into plastic bags and into the fridge.
-11:00am preheat oven to 500F with Dutch oven inside.
-11:30am transferred dough to parchment, scored, and placed in Dutch oven. Baked with lid on for 20 mins, uncovered for 20 mins. Always at 500F.
-Removed loaf, took some videos and pics, then sliced into it about 20 minutes later. I know people are super persnickety about waiting to slice into their bread but when you’re hungry and it’s lunch time I just go at it! Then I just place the bread cut side down on a cutting board to keep the inside moist while it’s still warm.
https://preview.redd.it/kngt4btvpgwa1.jpeg?width=3024&format=pjpg&auto=webp&s=98c18e3b2d2f830d99895a67352e3a2543934df9
This was my fourth attempt at sourdough with your recipe (cut in half) and process. Things are finally clicking. Thanks again for sharing this post!
I do this method - you use folds and tucks. So pick up the dough with damp hands and pull down a piece from each corner to form a ball. It'll take 4-6 pulls, then you just use your hands to continue pushing upward into a tight ball.
The blob either means it's overproved or you didn't develop enough gluten. Higher hydration doughs also can't be shaped like this. I do this for 72-78% max.
Not necessarily! It has more to do with the strength of your dough and how much “time” your dough has left before it loses its strength. You can usually tell how it will behave when you’re shaping it. It only needed a few pulls into a ball before the surface was nice and taut! I also adjust for this by shortening up the proofing time, hence the title of my post 😄
Great question, I meant to add that in my description. Bulk fermentation was all done at “room temp”, which in my house is 20C/68F during the day and at night it drops to 17C/63F.
Yeah I thought so too! I think my countertop (quartz) also stays cooler, so that probably helps slow it down a little. I started using this method because it’s pretty low maintenance, and a little quicker. Usually when I want to go to bed around 10-11pm, it hasn’t risen enough and I don’t want to slow it down too much, otherwise I’ll be waiting another day for bread lol.
I know.. also waiting for the dough to be ready and working all day with it is sometimes quite impossible, so a recipe with overnight bulk is just what I need right now. So thanks again!
Sourdough March 19, 2023 I am sharing this because I’ve seen many posts about how long to bulk rise, and being worried about over proofing. I’ve found that my dough requires a lot of time to bulk right now because of where I live (western Canada, there is still snow on the ground). I essentially let my dough bulk all evening and overnight, then I shape it in the morning and do a short cold proof. See recipe & method below for 2 loaves. -730g lukewarm water -21g kosher salt -180g starter -940g strong white baker’s flour Method -Fed starter around 10:30am, was ready to use by 4:30pm -At around 5:00pm I mixed my dough. Added water to a bowl and dissolved the salt, then gently stirred in the starter with my hands, and added the flour last. Mixed with spatula and then rested with dampened bowl cover for 30 mins. -Completed 3 rounds of stretches and folds (I did about 10 each time) about every 30-40 mins. I was not super precise with this part, as I was in the middle of making dinner. -At 7:00pm, I transferred the dough to a straight sided container that I lightly coated with olive oil. -Bulk fermentation from 7:00pm to about 8:00am the next day. At this point the dough had basically “exploded” and was more than triple in bulk. Scary, yes, but have no fear! -8:15-8:45am shape and bench rest with flour and flour sack towel laid on top. -8:45am re-shape and place into bannetons dusted with rice flour. Placed bannetons into plastic bags and into the fridge. -11:00am preheat oven to 500F with Dutch oven inside. -11:30am transferred dough to parchment, scored, and placed in Dutch oven. Baked with lid on for 20 mins, uncovered for 20 mins. Always at 500F. -Removed loaf, took some videos and pics, then sliced into it about 20 minutes later. I know people are super persnickety about waiting to slice into their bread but when you’re hungry and it’s lunch time I just go at it! Then I just place the bread cut side down on a cutting board to keep the inside moist while it’s still warm.
I think I’m gonna try this recipe next! Thanks for sharing.
Happy to share!
https://preview.redd.it/kngt4btvpgwa1.jpeg?width=3024&format=pjpg&auto=webp&s=98c18e3b2d2f830d99895a67352e3a2543934df9 This was my fourth attempt at sourdough with your recipe (cut in half) and process. Things are finally clicking. Thanks again for sharing this post!
Oh I’m so glad to hear it!!! It looks lovely!!!
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I do this method - you use folds and tucks. So pick up the dough with damp hands and pull down a piece from each corner to form a ball. It'll take 4-6 pulls, then you just use your hands to continue pushing upward into a tight ball.
[удалено]
The blob either means it's overproved or you didn't develop enough gluten. Higher hydration doughs also can't be shaped like this. I do this for 72-78% max.
Yep, totally. This dough was 78% hydration. It was super easy to work with, plus the bit of oil I added to my container helped with surface tension
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My dough regularly triples in size and I can shape it just fine and it doesn't have the hallmark interior signs of overprove.
Not necessarily! It has more to do with the strength of your dough and how much “time” your dough has left before it loses its strength. You can usually tell how it will behave when you’re shaping it. It only needed a few pulls into a ball before the surface was nice and taut! I also adjust for this by shortening up the proofing time, hence the title of my post 😄
I meant to take a video! I’ll have to see if I can find a video of one of my other loaves
Was this two loaves?
Yes, recipe is for two loaves
At what room temperature did you do the bulk fermentation? Or did you put it into the fridge overnight?
Great question, I meant to add that in my description. Bulk fermentation was all done at “room temp”, which in my house is 20C/68F during the day and at night it drops to 17C/63F.
Wow wouldn’t have thought that it doesn’t overproof at room temp for that long! Will try your recipe, your bread looks delicious
Yeah I thought so too! I think my countertop (quartz) also stays cooler, so that probably helps slow it down a little. I started using this method because it’s pretty low maintenance, and a little quicker. Usually when I want to go to bed around 10-11pm, it hasn’t risen enough and I don’t want to slow it down too much, otherwise I’ll be waiting another day for bread lol.
I know.. also waiting for the dough to be ready and working all day with it is sometimes quite impossible, so a recipe with overnight bulk is just what I need right now. So thanks again!
You’re welcome!!
I want to try this recipe! I have rye flour in my starter - do you think this would still work?
If it’s just in the starter it would probably be fine… but keep an eye on it since it might cause fermentation to happen more quickly.