What gives the best flavor? 16 hour rise at 70 deg or 2 days of very slow cold dough at 40 deg. It is that time of year when my kitchen is 80 to 110 deg. It makes it hard to get a slow rise.
For baguettes, I know a professional artisan baker who bulk retards his dough (21 hours) with .2% IDY, 75% Hydration, then benches them, shapes them, and retards them again for the final rise. It makes a great baguette with a sweet flavor and complex, slightly acidic, with good open cell structure and a remarkable tenderness. The other thing is that the dough is super extensible at the time of shaping- a big plus!
Her is a chart that shows the reproductive rates of LAB vs yeast in a SD culture depending on temperature.
Reproduction Rates of LAB and Yeast
L/Y
T(°F)
T (°C)
L. SF I
L. SF II
Yeast
Ratio
36
2
0.019
0.016
0.005
3.787
39
4
0.026
0.0223
0.0083
3.1466
43
6
0.035
0.0312
0.0134
2.6335
46
8
0.047
0.043
0.021
2.222
61
16
0.144
0.150
0.114
1.265
64
18
0.187
0.198
0.163
1.145
68
20
0.239
0.259
0.225
1.064
72
22
0.301
0.332
0.295
1.021
75
24
0.374
0.416
0.365
1.024
79
26
0.453
0.508
0.414
1.094
82
28
0.535
0.598
0.417
1.284
86
30
0.609
0.672
0.346
1.760
90
32
0.658
0.706
0.202
3.255
93
34
0.657
0.671
0.050
13.127
At 40 F the LAB are reproduce about 3 times faster than yeast but bat a rate 15 time less than they do at 72 F. So long cold ferments favor a more sour bread. Room temperatures favor a less sour bread and 93 F really favors sour.
I too live in AZ and look forward to this time of year when we can do counter the top work at 88-92 F and the frige retards at 36 F since we much prefer a more sour bread.
For baguettes, I know a professional artisan baker who bulk retards his dough (21 hours) with .2% IDY, 75% Hydration, then benches them, shapes them, and retards them again for the final rise. It makes a great baguette with a sweet flavor and complex, slightly acidic, with good open cell structure and a remarkable tenderness. The other thing is that the dough is super extensible at the time of shaping- a big plus!
you are looking for.
Her is a chart that shows the reproductive rates of LAB vs yeast in a SD culture depending on temperature.
At 40 F the LAB are reproduce about 3 times faster than yeast but bat a rate 15 time less than they do at 72 F. So long cold ferments favor a more sour bread. Room temperatures favor a less sour bread and 93 F really favors sour.
I too live in AZ and look forward to this time of year when we can do counter the top work at 88-92 F and the frige retards at 36 F since we much prefer a more sour bread.
Happy baking
Thanks guys. I haven't had enough experience to prefer a certent flavor yet. I like then all, just a lot of it.
I got one going now that I used a 25% sourdough and I got a 16 hour rise at 40 deg.. we'll see how it goes.
25% sourdough meaning?
There was a thread recently about this topic, it can mean 3 different things, and each are totally different.
1. 25% total flour weight prefermented (this is pretty high)
2. 25% flour weight prefermented using bakers percentages (lower amount)
3. 25% starter using bakers percentages (lower)
Thread is here: http://www.thefreshloaf.com/node/38821/percent-levain-dough
You ask hard questions for an old timer to figure out.
Sourdough feed=1/4 cup water, ½ cup flour
dough=6 oz water
½ cup starter
¼ tsp salt
1 ½ cup flour ???
The bread just can out of the over. Baked on stone at 450 deg, sprayed 15 min, baked 50 min.
I got a good oven pop and nice crumb.
Boy, was it good.