hi there. I've been having more rise in the finished loaf with bulk fermenting my bread at 26c for three hours than 19c(which is the temp of my kitchen now), for about 6 hours. When I bulk cooler/ longer I get a dense bread.
It may be that with the long bulk i shape too soon before I put the bread in the fridge, as it's coming up to 11pm and I want my bed!!
So it got me thinking, is there a formula that I could use to give me some idea how to fit the bread day into, or just some idea of what is a normal bulk time for 19c.
i would appreciate and comments as I've learned so much from this site and any discussions usually let off the lightbulb in my head!
Follow this link for a couple charts, graphs and text.
https://www.pizzamaking.com/forum/index.php?topic=22649.0
Personally I think the times are long but after all, they are targetting pizza dough.
Wow. What a great site, lots of reading for me tonight. Thanks for that
to be an invaluable starting point when I'm planning a bake. Hopefully it is helpful for you, too:
http://www.thefreshloaf.com/node/5381/sourdough-rise-time-table
http://www.wraithnj.com/breadpics/rise_time_table/bread_model_bwraith.htm
This is a great chart. Took me some time to work out though!
Going on the above chart I made a millet porridge tartine style bread but using less leven for longer colder bulk. Normally my kitchen is 14c in the night, so I started making the bread 10pm and went to bed.
8am the bread had doubled, puffy and bubbly. Panicked a bit as we are having odd weather and the tem was 18c, unheard of this time of year in Wales. I shaped and put in basket to proof. I only gave it an hour as I was panicking it over proofed. Here it is, I think it could have done with colder bulk and more proofing, but it is what it is.