November 8, 2016 - 7:55am
Temperature & time
I'm trying some experiments to adjust baking schedules to meet my life. I'm wondering about some trade-offs between time and temperature for bulk fermentation and proofing.
Both Tartine and FWSY call for warmer bulk fermentation (78-80F or higher), then encourage a long cold proofing in the refridgerator.
Alternatively, it's a lot easier for me to do everything at room temp (roughly 70F). Perhaps this is totally off, but wouldn't that potentially lead to a similar result as a warm bulk fermentation and cold proofing? I know it's not exact since yeast/bacteria/enzymes work at different rates based on temp.
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My indoor temp is 70F at most.... this time of year, 66 - 68. I love to cold proof, so I do the bulk for a lot longer than what 78-80F would require..... there's a chart I'll try to find for you which lays this out beautifully.
Here it is: http://www.wraithnj.com/breadpics/rise_time_table/bread_model_bwraith.htm
Link is from here: http://www.thefreshloaf.com/node/5381/sourdough-rise-time-table
If the first link doesn't load, try the 2nd link: the fourth word in 2nd paragraph is the link to the table. It's incredible.
hester
Thanks, that chart is great for thinking about fermentation times. However, it doesn't get at what the difference in bread results would be.
After doing some digging, I found this quote from CR in Tartine 3: "Wet doughs benefit from a warmer bulk rise, gaining more strength and structure from the very active fermentation." Is there any reason that would be the case?
bulk ferments at around 70F. The only recipe that bulk ferments at a higher temperature in that book is the Warm Spot Levain recipe.
The FWSY levain breads call for 90-95F water for a final dough temp of 78-79F, even though they do bulk ferment mostly at room temp.
i was talking about the room temperature. You are right in that Forkish likes his final dough temp at 78F. I am finding though that the room temp seems to affect the speed of fermentation more than the dough temp although dough temp does have an effect as well. I used to measure the temperature of the water but lately I just go with what feels warm to my hand.