October 7, 2021 - 4:21am
Sourdough timings
Hi Bakers!!!
I have been sourdough bread making for just over a year and I use the timings and recipes that I know- I haven't learned in details about the percentages and the science of it all. Maybe I should but the information is just not staying lol
I normally do folds 2 hours x 2 then 1 hour then final shape for an hour then into the fridge overnight (hope that makes sense)
My questions to the experts is- If I have to leave the dough for 3 hours instead of 2 is it better to put it in the fridge then recommence?
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Don't worry about it. Won't make much difference really. Enjoy!
A thermometer is your friend here.
Get a sense of how your dough performs at different temperatures. Then use the fridge to slow things down as needed. Especially important with changes in season, and differences in climate and local conditions in your home.
Timings are all relative to actual room temperature. I think it's 6 degrees celcius relates to halving or doubling fermentation time.
Once I learned this, sourdough got a lot easier for me as I have quite a hot apartment all year round. I can pop dough in the fridge any time I need to slow things down.