I've always used the fridge to retard my dough, either in the bulk or after shaping; the dough will easily double overnight, despite the fridge being at a reasonably low setting. I've been doing this for years,
Last week I needed a loaf at short notice so made made the loaf in one day - feeding the starter early in the morning and baking in the evening. It was the best damn loaf of bread I've ever made, the crumb was as I've sought but never realised.
I think I've been allowing my bulk to rise too much, but I can't slow my recipe down any further in the fridge, and I really need the fridge to make it convenient to bake during the week. Has anyone reduced their starter content to slow the growth, and by what amount?
My normal recipe is:
150g starter (100%)
300g water
50g rye
200g strong wholemeal
200g strong white
I guess that's 16% flour preferment. I was thinking about trying 10%, but I'm not sure what other effects it might have.
Your prefermented flour is actually 14.3%. You forgot to add the 75g of starter flour to your bread flours.
You refrigerator must be warmer than you think. @39F or below the dough shouldn’t rise at all or just barely.
Try this. Put a glass of water in the fridge near the spot where your dough is retarded. Let it sit overnight. Test the temp of the water and post it back to the forum.
I don’t think reducing the PPF will have a great affect.
Dan
Ah good shout; I shall give that a whirl, thanks :)