When I BF my SD I do it at room temperature until doubled, then pre shape, rest, final shape then straight into the fridge for 9 - 12 hours overnight depending on what time I shape. I bake straight from the fridge.
If my dough is overproofing (a little or a lot) in its overnight retard, can I compensate this by reducing BF and then baking as usual after the overnight proof or will this negatively influence the crumb? or do I need to shorten the overnight proof (more difficult but do-able if I start a little later) or is it better to reduce the % prefermented flour (levain%)?
Leslie
Hmmmm, sounds like you have a very active starter that is still active at your fridge temperature. I have the same problem with doing final proofing in the fridge; usually overproofs. Given the need for sleep, I think it probably better to reduce the levain in your dough rather than reduce the bulk ferment stage time.
I can't judge if my starter is very active or not, it can take 5-6 hours to double in size after I finish slap and folds, is that about right given my kitchen is probably 22-24°c. I must admit my last bake looked as if it was ready to bake 4 hours after shaping and it had been in the fridge the whole time. I didn't bake till next morning (12-13 hours post shaping) hence the question - I am trying to get better loft in my breads and less spread so am focusing on gluten development and not over fermenting.
tonight/tomorrow I am trying my yeast water loaf again (and I have already stuffed up the flour & hydration and had to recalculate) but next SD will try reducing levain and see what happens.
thanks
Leslie
Would be to refrigerate before shaping. So get the gluten formation done and bulk ferment then refrigerate. When ready shape and final proof.
or do a short bench bulk ferment then finish BF in refrigerator then do shape & final proof ? on the bench ? in the fridge?
Sorry Abe for all the questions, just trying to get my head around this as it would change the baking schedule a bit. At the moment I mix, bulk ferment etc in mid afternoon then shape before bed & retard overnight, baking first thing in the morning.
Leslie
Ok to finish off the bulk ferment at room temperature and refrigerate. Then final shape and final proof. If it was going to be for longer I'd say do the bulk ferment in the fridge after some bench time. But your timing is quite ok, normally, for doing the final proofing in the fridge. For some reason you're over proofing so this way round allows you to keep a closer eye on it with less margin for error. You might want to drop the amount of Levain to 15-20% if over.
I will try again with next SD bake, probably Saturday morning - we have a local Agriculture Show so I plan to enter some bread in the Home section, but it will need to be baked early Sat am to get it in on time. Will drop levain % a little and see what happens. It is summer of course and reasonably warm even at night so perhaps that is contributing a bit too... hang on, its in the fridge so it shouldn't. anyway will see how I go.
Happy baking my friend
Leslie