When retarding in fridge for 24 hrs or longer, does less levain make sense?
I heard that a percentage of levian too high could cause dough to proof too fast and over proof over 24 hours, the duration that it will retard in the fridge. Is this true? If so, is there any charts on (percentage of levain / Time of intended retard) for Firmentation?
For example, I am attempting to time my bake for tomorrow morning and will retard (proof) fermenting dough in fridge for 24 hours (tomorrow mid morning). I don't want to return in 24 hours and find an over proofed glob of goo.
My recipe is 1000gr flour, 71% water, 15% starter, 2% salt. Would you consider 15% starter too little or just right for the 24 hours in the fridge? I thought 20% might be a bit too much for 24hrs. What's your opinions?
Worst case scenario is that 15% will need more than 24 hours in fridge.
My process is autolyse for 40 min, add starter and salt. After making dough with stretch and folds, let bulk rise on counter top for approximately 4 hours. Preshape and then put the boules in bannetons. Bannetons then go into the fridge for Firmentation/proof. The following morning, the boules go directly from the fridge, scored and into hot oven.
I have never had over-proofing during a refrigerated hold, so I tend to be pretty casual about it. I usually use 20 - 30% starter, and sometimes I use instant yeast. So I would not be concerned about 15% starter.
I go by a rule of thumb - dough will continue to ferment for about an hour after it goes into the fridge. Yes, it will keep on fermenting after that, but very slowly. So I try to refrigerate dough or loaves an hour before they would be ready if not refrigerated.
I did once have yeasted dough overflow its container after 4 days or so in the refrigerator, but even then the dough was fine to use.
TomP
I usually do the 1/2/3 mix and do basically what you suggest and 24-48 hrs is fine. That is about 35% starter
eg 300 starter, 600 water, 900 flour and 21 gr salt