Fermentation too fast
It would seem that we have an issue with the bulk fermentation and need some advice. We are fairly new to the bread baking culture, but our early successes are making us eager to get it right. We are using the Ken Forkish method for his 40% wheat overnight method. We seem to be getting too much rise on our bulk fermentation, as well as the final fermentation in the proofing baskets. We have been diligently weighing ingredients, except for the yeast because our scale is not sensitive enough. 1k of flour, 800g water (90 degrees), 3g instant yeast (Red Star quick rise), 21g salt. After the mix we have a temp of 85 degrees. Room temp in our house is 78. The bulk fermentation to triple size is supposed to be 5 hours. We have done this twice. Both times our bulk fermentation volume is happening in like 3 hours. Unfortunately we have not been able to watch the process due to life. Today we had quintuple volume in 4 hours. The proofing basket time in the fridge is supposed to be 12-14 hours. We put the baskets in the refrigerator and the finger dent test said we had gone too far in 6 hours! The bread tastes good, but the speed is throwing us off. Is this all a result of our house being warm? How do you explain the fast time in the fridge?
Many, if not most, of us have also found Forkish's times to be way off, except in cold climes. I think your question about your ambient temperature is very much to the point.
One of Forkish's formulas is my current favorite non-rye, but I totally ignore his times. Well, I have also altered his formula by leaving out the instant yeast. So, just for example, look at his "Field Blend #2" formula. I love the flour mix, especially with home-milled Whole Wheat and Rye. I leave out the yeast. I do an autolyse - usually 30 minutes. I then mix by hand and bulk ferment for about 3-3.5 hours with 2 or 3 Stretch and Folds. I then shape, proof at room temperature for 30-60 minutes and refrigerate overnight. The next day, I let the loaves warm up while the oven pre-heats and bake as the book prescribes.
Now, the times may differ for you. You have to work out what works in your environment. Forkish's breads are delicious, as long as you watch the dough, not the clock.
Happy baking!
David
I have not read his book, nor am I familiar with his methods, but the temperatures seem way off to me. Generally you'd want desired dough temperature (DDT) to be about 75 degrees When it's done mixing. The DDT is primarily comprised of the temperature of your flour, the ambient air temp and your water temp. Your water is the easiest factor to control in an effort to reach the DDT. If your DDT is 75, and you have three factors (there can be more such as the temperature of any pre-ferment and friction) the total of the temperatures would be 3 x 75 or 225 degrees. If your ambient temperature is 78 degrees and I assume your flour temperature is 77 degrees you'd want a water temp of 70 degrees, not 90! (78 + 77 + 70 = 225).
If your dough temp is too high, the dough will rise more quickly like you're experiencing.
For or more detail see http://www.kingarthurflour.com/professional/dough-temperatures.html
It's been a few days, so I was wondering if you're having better outcome after getting some advice from other members. In addition to using less yeast, and decreasing dough temperature by using colder water, I have one thought to add. Depending on where you place the dough in the refrigerator, and your refrigerator temperature, the time it requires to cool the dough down will vary. Until the dough is fully cooled, it will continue to rise. It's a good idea to get the dough cooling a little sooner than later. Also, if the dough is cooler when it goes into the fridge, it will take longer to proof. Good luck, marybeth