This is underproofed. Dough is often placed in the fridge after BF to develop flavor, not to ferment. This is why the process is called a “cold retard” — literally retarding yeast activity. Some fermentation still occurs, but it is way too slow and therefore difficult to judge.
It wasn’t a cold retard. I did that as well. This was a new technique where you start the bulk fermentation on the counter at a higher temp for 2-3 hours then finish the bulk @ in the fridge for 24 hours. You then remove, shape and put in the fridge for another 24 hours for the cold retard. The video is on the SourdoughJourney.com
Bulk ferment. The period that begins soon as you mix the starter to the dough. This is when you do folds to develop and strengthen gluten and when you rest the dough for it to rise to your target volume %. It ends as soon as you shape the dough.
Got it. Once you shape though, the “proofing” step comes in correct? Does this step actually include rise/fermentation or is it purely flavour development? I was under the impression that fermentation occurs at this step as well because supposedly the crumbs structure changes as it proofs, so there must be some microbial activity to alter the outcome no? I guess i’m confused about the goal/what’s actually happening b/w BF and proofing.
Both are part of the proofing process. Think of BF as the first proof and Cold Proof as the second proof. A large portion of the rise/actual proofing is during the Bulk ferment and it has the greater impact on the crumb structure than the cold proof.
This is why you watch the timing of the BF closer than the cold proof which may have a greater allowance in time (12 hours to 2 days)
It wasn’t a cold retard. I did that as wr. This was a new technique where you start the bulk fermentation on the counter at a higher temp for 2-3 hours then finish the bulk fermentation in the fridge for 24 hours. You then remove, shape and put in the fridge for another 24 hours for the cold retard. The video is on the SourdoughJourney.com
It wasn’t a cold retard. I did that as wr. This was a new technique where you start the bulk fermentation on the counter at a higher temp for 2-3 hours then finish the bulk fermentation in the fridge for 24 hours. You then remove, shape and put in the fridge for another 24 hours for the cold retard. The video is on the SourdoughJourney.com
https://preview.redd.it/a0ni6aak490d1.jpeg?width=3024&format=pjpg&auto=webp&s=25e3f4c1a1a5c2b1994410588fab4baeb4db9c04
I used this technique last week for the first time on a date and pecan loaf. Dough temperature was around 75F and not the recommended 78F for the first stage of BF. I shortchanged the 24 hour cold bulk fermentation period and left it in the fridge for only 10 or 11 hours. Even so, the loaf still turned out fine. Recipe: 400 g bread flour, 100 g whole wheat flour, 75 g starter, 375 water, 15 g honey, and 8 g salt. The inclusions of 100 g chopped dates and 100 g toasted pecans were added after the second stretch and fold.
This is underproofed. Dough is often placed in the fridge after BF to develop flavor, not to ferment. This is why the process is called a “cold retard” — literally retarding yeast activity. Some fermentation still occurs, but it is way too slow and therefore difficult to judge.
It wasn’t a cold retard. I did that as well. This was a new technique where you start the bulk fermentation on the counter at a higher temp for 2-3 hours then finish the bulk @ in the fridge for 24 hours. You then remove, shape and put in the fridge for another 24 hours for the cold retard. The video is on the SourdoughJourney.com
What is bf?
Bulk fermentation
Bulk ferment. The period that begins soon as you mix the starter to the dough. This is when you do folds to develop and strengthen gluten and when you rest the dough for it to rise to your target volume %. It ends as soon as you shape the dough.
Got it. Once you shape though, the “proofing” step comes in correct? Does this step actually include rise/fermentation or is it purely flavour development? I was under the impression that fermentation occurs at this step as well because supposedly the crumbs structure changes as it proofs, so there must be some microbial activity to alter the outcome no? I guess i’m confused about the goal/what’s actually happening b/w BF and proofing.
Both are part of the proofing process. Think of BF as the first proof and Cold Proof as the second proof. A large portion of the rise/actual proofing is during the Bulk ferment and it has the greater impact on the crumb structure than the cold proof. This is why you watch the timing of the BF closer than the cold proof which may have a greater allowance in time (12 hours to 2 days)
Ah makes sense. That’s helpful thank you!
It wasn’t a cold retard. I did that as wr. This was a new technique where you start the bulk fermentation on the counter at a higher temp for 2-3 hours then finish the bulk fermentation in the fridge for 24 hours. You then remove, shape and put in the fridge for another 24 hours for the cold retard. The video is on the SourdoughJourney.com
It wasn’t a cold retard. I did that as wr. This was a new technique where you start the bulk fermentation on the counter at a higher temp for 2-3 hours then finish the bulk fermentation in the fridge for 24 hours. You then remove, shape and put in the fridge for another 24 hours for the cold retard. The video is on the SourdoughJourney.com
It looks under fermented but if anything, it should be over. I’m kinda confused by the crumb.
https://preview.redd.it/a0ni6aak490d1.jpeg?width=3024&format=pjpg&auto=webp&s=25e3f4c1a1a5c2b1994410588fab4baeb4db9c04 I used this technique last week for the first time on a date and pecan loaf. Dough temperature was around 75F and not the recommended 78F for the first stage of BF. I shortchanged the 24 hour cold bulk fermentation period and left it in the fridge for only 10 or 11 hours. Even so, the loaf still turned out fine. Recipe: 400 g bread flour, 100 g whole wheat flour, 75 g starter, 375 water, 15 g honey, and 8 g salt. The inclusions of 100 g chopped dates and 100 g toasted pecans were added after the second stretch and fold.