Proofing Timing
Hello all - I need some clarification on when to begin the measurement of the rising of the dough in order to get the amount of rise that will not result in under or over proofing. I would like to achieve a 25% rise. Should I begin the start of the measurement after the addition of the levain - or - after the completion of the stretch and folds. Since fermentation begins with the addition of the levain, my concern is that over proofing would occur if one waits to the completion of the stretch and folds to begin measuring. Since I normally retard in the frig there is even more fermentation occurring adding to the rise. I think that I am over proofing my dough resulting in less than optimal oven spring and would like to address this variable. Thank you!
Fermenting starts, at least the timing of it, when you add the starter. Enjoy!
So....measuring the rise by percentage starts then...from what I see in posts and videos most bakers don't start measuring rise until after the stretch/folds (or whatever method they use). It seems that over proofing would result since one is starting from something that is already fermenting.
The initial rise is super slow and then increases exponentially. So if your first stretch and fold is 30 mins after adding the levain, it will still be very accurate to measure percent rise from that point.
When I remove dough to place in an aliquot jar, I will sometimes remove the dough after the first stretch and fold and other times after thoroughly mixing the salt which was added 20 mins after the levain. I have found that the extra time doesn’t affect the calculation of percent rise.
Benny
Well, since you can't ferment anything till a starter is added, that's when you start, not that I would go by time anyway. Fermentation/proofing is done when you want it to be done. Sometimes I let it rise 3 our 4 hundred (yeah hundred) percent, sometimes 100 depends on what I want it to taste like (and what the flour can handle - my normal flour is very high protein - 17% - it can take a lot). Enjoy!