Hamelman s 66% Sourdough Rye thefreshloaf.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from thefreshloaf.com Daily Mail and Mail on Sunday newspapers.
louiscohen
Retarded Proofing Schedule
I tried a cold proofing for the first time; it was in the fridge about 14 hours after an overnight cold bulk fermentation. I did a poke test just before baking (cold) and it seemed way overproofed. I got almost no oven spring.
How do you handle this? Do you just have to cut back the yeast % even more so that the proofing slows down to match your schedule? I used .0.22% instant dry yeast in a 100% whole wheat loaf at 85% hydration. Bulk fermentation was overnight + half a day, and it looked pretty, good,about 1 1/2 the volume. .
Thanks
Oven Spring Improved thefreshloaf.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from thefreshloaf.com Daily Mail and Mail on Sunday newspapers.
With white flour, I don't have any problem with oven spring, even for a man my age. But for a long time I have had difficulty with whole wheat breads over about 60% whole wheat. My single loaves use 450g total flour (formulas here Bread Formulas), I had a nice result recently with a 60% WW at 80% hydration double loaf 60% WW w/ Rye Photo. So I tried an 80% WW @ 90% hydration,