Do you bake a cold dough straight from the fridge?
I did a comparison bake.
Same dough, 75% hydration, 11.8% protein flour.
After overnight in the fridge, I moved one to the freezer for 30 minutes while preheating the oven then baked it. I left the second dough on the bench for about 1 hour before baking.
The first one had a nice oven spring while the second one had spread flat. Both crumb looked nice and open but the second one had a sign of overfermentation. (Holes under the crust.)
This is how I feel after the experiment.
I want to aim for the perfect fermentation in the entire process, which is from the bulk to the cold fermentation. The dough keeps fermenting until the core of the dough goes cold. So, I need to monitor the dough temperature to determine when to divide/preshape.
If I let the dough come to room temperature before baking, it will start fermenting again. If the level of fermentation is adequate, this extra step will let the dough over ferment.
What do you think?
16 окт 2024
