Hi all, as seen in the photo there are two different doughs, which have clearly fermented at different rates. This was a fairly controlled experiment, all the variables were the same, except the hydration.
(dough on left: 58%) (dough on right: 94%) (5% starter)
My question is why did the left side dough ferment so much slower? I would think it certainly has more gluten development than the 94%, or is that the issue? Does hydration affect bulk fermentation that significantly? But, it looks like it’s getting there, it will stay put until it’s done. Thanks for any feedback.
Fermentation goes more slowly when the dough (or starter) is stiffer. I think (I'm not sure how much of a factor this is) that is because yeast and nutrients move or diffuse more slowly in a more viscous fluid.
Also, a stiffer dough will be harder to inflate with gas - a more hydrated dough will be more extensible.
With such a difference in hydration I'm not surprised there's such a difference in heights.
TomP
Question - why would ya think the lesser rise is less fermented? Enjoy!
Are they the same flour weight, same water weight or the same total weight?