Late stretch and fold - extend bulk fermentation time?
I am making Hamelman's Pain au Levain, which requires 2 1/2 hours bulk fermentation with 2 folds at 50 minute intervals. My dough has had troubles coming together so I have decided to give it more folds after the 2 initial folds have been done. At the moment I am thinking it will need one more stretch and fold but this will then be at about 2 hours 15 minutes into the bulk fermentation. In this case is it better to still finish bulk fermentation at or around the 2 1/2 hour mark (thus giving the dough only around 15 minutes to bulk ferment after the final stretch and fold!) or is it better to give it a longer period after the final stretch and fold so it is closer to doubling in size? I worry if I go the latter route it will over proof. Any thoughts?
Thanks,
Shaun
I'd do three 30 minutes apart. But I'm pretty new to this.
If you have kneaded/mixed the dough to develop moderate gluten development is the first aim. The second aim is to achieve the desired dough temperature of 24 to 25C after mixing/kneading. If you have a proofing box set at around 24C you can rely on the timing of 2 1/2 hour bulk proofing (folds at 50 min intervals). I've made this Pain au Levain many times and it's consistently good if you maintain the temperature controls.
Temparature is, indeed, king as gavinc pointed out. However, even when you hit the desired temperatures at every step, other variables can intervene that will require you to adjust. I also make this bread with few difficulties, but almost never spot-on to the exact timings in the formula, and the suggestion by Planeden is a good one that I use as often as needed.
If, at the end of the mix you think the dough will have issues with strength, do the folds at 30 minute intervals. If you find that the last (extra) fold isn't needed because the dough exceeded your expectations, then great. Just skip the last fold in that case, and proceed with your original timing. If, after the extra fold you are still not satisfied with the dough strength, do another fold in 30 minutes, and extend the bulk time accordingly. If the dough strength development has been lagging then likely so is the rate of bulk fermentation, and some incremental extension should not be harmful. In both cases judge by the dough, not the clock or the count. Make sure to keep notes on your bakes though, so next time you can adjust the original mix to compensate if you do have strength issues with a dough.
As a general rule, if you hit your temperature targets you can rely (approximately) on the formula timing. If your dough temperature is low then bulk fermentation at the prescribed temperature will (usually) take somewhat longer, and if high, somewhat less time.
It is an immutable law of bread baking that in all of this the dough is the indicator, not the clock. It's also true that it is at least as much of an art as it is a sciencee. The art part of it just requires practice, and improves with experience.
Just my 2 cents worth :)
Best of luck
OldWoodenSpoon