December 1, 2020 - 11:38am
Overnight bread recipe or formula
During lock down I joined a small village bakery to help out the owner (UK) - I am really struggling with the overnight bread process for yeasted doughs, in numbers - either the bread takes literary hours to prove or it bubbles obviously over ferment.
I tried 1.5% fresh yeast & cold water, avoiding the bulk rise & going for 1 rise only - fridges are at 4c but I can't get consistency ....
Any tips most welcome
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Keep notes of everything, and modify a little at a time, and you should be able to dial things in. When I mean everything, I mean the temp of the flour, the temp of the water, the grams of yeast, how long you mixed, temp of the dough out of the mixer and the temp of the room where you bulk ferment, the temp in the fridge, etc . While I don't know if you can ever get to 100% consistency when baking bread, the more you document each part of the process and temps and times, the closer you will get to the same result each time. Generally, colder is slower, so the cold water could be a step, some even go so far as to put ice in it to really chill it, you could even store the flour in the freezer if you have the space and you need to slow it down.
Thank you
Not nearly enough info to make even a wild guess, except something is varying, wildly.
But, sounds like someone there has done this before, they should know. Enjoy!
Thanks - we have got over this challenge by mixing later in the day to avoid over fermentation - slowly learning the process of producing 100 + loaves instead of 1...