May 24, 2020 - 7:55am
How long to bulk ferment and proof
Hello all!
I currently have a loaf that I started this morning with my very active starter. The recipe is as follows:
520 G AP
385 G WATER
Autolyse about 30 m
2 teaspoons salt
10g water
90 g starter
This is said to be a no kneading recipe. Mixed the autolysed flour and water with the remaining ingredients, salt and water last. 845am
Let it sit for 30 minutes then SF, 30 minutes then SF, 30 minutes then SF, and then another 30 minutes then SF. And that's where I currently am. It's currently 11 am here
How long do I bulk ferment and how long should I proof it for? Do I NEED to proof it in the fridge? And why? Any help in general would be LOVELY!
Also, do I bake it in the shallow or the deep side of my double Dutch oven?
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I would estimate between 6-8 h, depending on ambient temperature. But your window is anyways quite large since a smaller amount of starter means slower fermentation and it takes quite long until overproofed. Look for bubbles, noticeable bounciness, lightness and increase in size (not doubled, more like 50-70%).
Do stretch & folds if needed, the dough needs to hold a round-ish shape, then you know it has a strong gluten network and you can leave it until ready.
You don't NEED to final proof in the fridge, but it adds extra complexity to the flavor (different amounts of flavor compounds at different temperatures). If you proof at room temp, I would go for maybe 3-4 h. Check with finger poke after 2.
I would do it on the shallow side, then it's much easier to transfer the loaf onto and off it.
First, THANK YOU SO MUCH!
Second, the house is about 74° and I have given it 5 folds so far. Tried to do a window pane test and I couldn't seem to do it.. it ripped. Should I do another set or should I just let it rest the remaining time without SF?
Give it more, way more. Like one set every 15 min. more. The dough needs to have some strength and resistance in order to trap gas and have nice oven spring.
As you stretch & fold, over time you will notice the dough starts resisting you more and more. When the ball mostly holds its shape even 15-30 min. later, you can leave it. Maybe give it one last set an hour later if there is noticeable lack of strength, but otherwise leave it.