Incorporate levain into dough using a pinching motion until everything is well incorporated. I only retard either bulk or final proof overnight only. Bulk Fermentation – 12:40 p.m. Then you’re in control. Generally longer fermentation will achieve this. Gently shake the bowl and it'll jiggle, letting you know there's plenty of aeration in the dough. Also fermentation … Turning the dough onto the counter I definitely saw more aggressive signs of fermentation than in my usual bakes as I don't typically see the web of gluten strands on the dough. Bulk fermentation starts when the levain is mixed into the dough (which can occur before the dough is fully mixed); the proof stage starts when all ingredients (such as salt) are incorporated. As the temperature reaches zero, the respiration halts completely. Things are getting desperate around here! Additionally, if your dough is very stiff and low hydration — or if it was mixed and kneaded to full development before bulk fermentation — there's no need to impart additional strength through folding. She also skips an autolyse and instead lets the flour + salt + starter + water sit mixed untouched for an hour. Dough is often placed in the fridge for bulk fermentation or its final rise. Now, improved flavour is mostly done by bacterial fermentation from Lactobacilli, a few types of which thrive under cold temperature. If you're going to leave it out your kitchen needs to be rather cool to ensure it doesn't overproof. Get the dough put together and chilled pretty quickly so it doesn’t get to rising too much before chilling. Copyright © Advice for overnight bulk ferment. As shown above, use two wet hands and grab the side of the dough farthest from you, then lift it up and over to the side nearest your body. I have typically been making up my own recipes using (generally) 2% salt, 20% starter (or 10% of flour inoculated), 35% whole grain, and about 78-85% hydration depending on my flour mix. Ever since I heard about a Long Cold Fermentation, (← in case you are not familiar with this term, please … Then I leave it out on the counter the night before. For most doughs, I find spacing out each set by 30 minutes (with the first set happening 30 minutes after the beginning of bulk fermentation) to be just right. You will also need a few items that make a huge difference in the finished loaf. The bulk fermentation, or first proof, for any dough is a crucial step in the bread-baking process. I’m working with a 63% hydration sandwich roll recipe. Bild: Chiabatta in direkter Triebführung (1 1/2 Std. See our complete collection of Tips and Techniques posts. Those … This means we might need to extend bulk fermentation. What ended up working better, in my case, was to build a larger preferment with 25~30% prefermented flour to get the bulk fermentation time (and loaf flavor) acceptable. Posts about fermentation time written by brettweigl. Just don’t get your starter too extremely fast and revved up for it or you’ll get too much expansion in the fridge. First, get a small bowl filled with water and place it next to your bulk container. So how do you know when bulk fermentation has finished? King Arthur's Naturally Leavened Sourdough Bread topped with rolled oats. Maurizio is an engineer-turned-baker who bakes from his home kitchen in Albuquerque, NM. If I'm at home in the morning I'll proof and then bake; otherwise I preshape, shape, then place in bannetons that go into the fridge until that evening. Hi Mike! Grab the side of the dough farthest from you; once again stretch it up and over to the side of the container nearest your body. To increase the amount of starter you have on hand you can either feed the starter a greater amount of flour and water on the last feeding before you bake or slowly increase the amount of starter you keep and the amounts of flour and water you feed it over the course of a couple of days before you bake. In this video I'll show you a quick hack to know when bulk fermentation of your sourdough is complete. Pane incamiciato inspired by HungryShots’ recent... Farmer's Market Week 18 (Whole Wheat Walnut YW/SD Combo), Red Fife x 4 = Awesomeness!!! Feel free to experiment with fermentation times until you find what works best for you. On the other hand, if you push bulk fermentation too far, your dough will be hard to handle and on the verge of over-proofing. This allows you the flexibility to bake your loaves at a later time. We help regulate dough temperature and strength through a series of folds, and these check-ins also give us an opportunity to assess how the dough is progressing. End of the bulk fermentation. I've been struggling with Sourdough since March, I've even killed off my best starter too! Peak period of fermentation: The peak period for making pizza with this dough is between 48 and 96 hours after the initial “bulk ferment,” when the dough doubles in size. If the … Since I work fairly long hours and it's winter, it has become increasingly inconvenient and time consuming to do a bulk ferment when my kitchen is only about 65 degrees. Each fold has a significant impact on dough strength. I'll report back. I had a similar need at some point but the flavor profile was not ideal for me. So this time's question is bulk fermentation. In reply to If I do the bulk… by Laurie (not verified). It helps to manage timing whilst aiding the flavour and maturity of the dough. I started to do cold bulk fermentation due to limited fridge space. For the first 1.5 hours of the bulk fermentation, the cold-long autolyse dough was catching up by five degrees, from 63-68F, to match the warm-short autolyse dough. The dough fermentation process is created by the levain where carbon dioxide and ethanol are produced in alcoholic respiration. These results, though, are somewhat dependent on how far I took the bulk fermentation of the dough. Next time, reduce your stretch & folds to only 3 (90 minutes total), then room temp bulk … If you're going to leave it out your kitchen needs to be rather cool to ensure it doesn't overproof. What of the home baker? The dough should feel alive, strong, airy, spongy and light and the surface doesn't feel sticky (see the photo below). Why is my baguette type bread coming out almost flat? Using the fridge for fermentation. Remove the plastic wrap, and add the salt. This method - mixing in the evening followed by a rest of about an hour, several rounds of stretch and fold, then continuing to buik until the morning - is great for fitting bread baking into my busy schedule. I’ve since learned that the overnight bulk fermentation method is not as friendly when the temperature in my kitchen is in the low 70ºF and above, increasing the risk of over fermenting the dough. You're going to make this bread in the evening before bed, so make sure your sourdough starter is ready and bubbly. What happens during bulk fermentation? Final rise went … … Rye is not wheat. Cutting bulk fermentation short might mean your dough won't be sufficiently fermented and you'll head toward an under-proofed result. Here are two cranberry-pecan loaves I baked this morning (to give away, sadly). Both ingredient characteristics, processing, and rest time effect a loaf's final texture. Bulk fermentation or, the first rise, is the period when the dough is left in a warm space to expand, strengthen and most importantly, build flavour. Sourdough at the end of bulk fermentation, ready to be divided. And as you develop a sense for how to execute on each of these, you'll taste the difference in every bite. BULK FERMENTATION Transfer the dough into a rectangular container (I like a glass pyrex dish), mist with a little water, cover and leave to rise at room temperature overnight (8-10 hours) or in the fridge (10-12 hours) if it is a warm night. I've thrown out at least a gallon of starter, needed room in the fridge for food, Lol! I have the 6qt Cambro and the dough has risen from 1 to 4qts. Rather, the pentosans present in rye form a gum-like structure in the dough when they absorb water. After long overnight bulk fermentation at room temperature (71F), the dough looked very gassy and vigorous, which was a good sign. Just try stuff. Is it strong enough for preshaping or does it need another set of folds? What you describe is the process I usually use to make sourdough. The modified recipe is the second one at the bottom … Cover and set aside for 30 minutes. If so, I might do another set and reassess afterward. A unique part of Forkish's method is to omit bench rest before final shaping. (See the first step in instructions for more help.) Required fields are marked *. Proof highlights the point at which the dough begins to rise—underscoring the transition from aggressive kneading or mixing to more gentle dough handling and folding as … It can be tricky to know when your sourdough has finished bulk … Yes, you can definitely do that. By slowing down the process, sourdough breads that ferment overnight in the fridge develop more acidity during this time. Worth giving it a shot! I know they are way different than the types of breads being talked about here but I always find the most helpful tips and answers with King Arthur (thanks y’all). With time, you'll learn to read the signs of sufficient fermentation: dough strength, elasticity, smoothness, volume gain, and bubbly appearance. In reply to I’ve been working on these… by Mike (not verified). He bakes, writes and photographs for his blog, The Perfect Loaf, which focuses on naturally leavened sourdough bread. Also wanted to know if a technique like autolyse is used for this type of dough? I like the bubbly … The recipe uses a very long overnight (8-15 hours) bulk fermentation at room temperature, using a small amount of young levain. 2013, filled with a lot of excitement for the future, love and smile.. And, here I am. I've been building my levain and milled the flour this morning. If I stop taking Discard, how will I get enough starter to bake with? I don’t care to extend more hours than overnight… If you try to perform another set too soon, you'll find the dough is too tight. I think I've been under fermenting generally so this will be a good experiment to see how the loaves turn out and if I think it's better/worse than usual! 2013, filled with a lot of excitement for the future, love and smile.. And, here I am. This recipe only calls for 50 grams. Overnight fermentation option: At this point, you can choose to place the covered bulk fermentation container into the fridge to retard the dough overnight and bake the next day. Also, there are many doughs for which folding might not be necessary. Finish mixing and begin bulk fermentation: 9:00 p.m. Divide, pre-shape, and bench rest: 9:30 p.m. In this stage, the yeast consumes sugars in the dough, producing not only carbon dioxide, which is critical to give the dough the proper rise, but also numerous flavor and aroma molecules. This ensures the dough's temperature is relatively even throughout — no cool or warm spots at the top or bottom. The bulk fermentation for any dough is a crucial step in the bread baking process, even if it isn't the most exciting one. When shaping into boules for my bannetons the dough was VERY slack. Yeast also contributes to dough maturity/development. In general, there are a few things to look out for when baking an o vernight sourdough bread recipe. astonfoods.com. The story behind one incredible Maine baker's work. Strong fermentation, sufficient dough strength, ending bulk fermentation at the right time, and a full proof – these are all steps required for a wonderful loaf of bread. Continue kneading the dough, at medium-low speed. 2021 With probiotic fermentation, (as in the overnight chia seed porridge recipe here) phytic acid is reduced, but not into soaking water. In the image above, see how it initially starts as a shaggy mass, but eventually rises significantly and becomes smooth, strong, and bubbly? Perform the following for the autolyse: In a thick bowl add your 900g white bread flour and 100g whole wheat flour Add 700g of your water (the rest, 100g, is reserved until later when we add in the levain & salt after the autolyse) Mix these ingredients by hand until incorporated. … Shape and place into the refrigerator to proof overnight: 7:00 a.m. (next day) – Bake the next day before work – Alternatively, bake after work: The schedule above has example times so shift the timeline earlier or later according to your schedule. When I dumped the dough onto my counter, it wasn’t impressively webby, which would have indicated more fermentation. This site is powered by Drupal. Yes, you can definitely do that. It puts you in charge of the timing instead of letting your microscopic starter friends rule in a state of anarchy. This … Maurizio's passion for baking ensures his hands are in dough just about every day. I might try my regular method in terms of autolyse and coil folds, but just reduce starter percentage and see how it goes. Producing an open crumb in sourdough bread, The classic Cubano gets a pizza treatment, King Arthur Flour Complete Guide to Sourdough Baking. In reply to Rye recipe on the "organic"… by Cyndie (not verified). Content posted by community members is their own. Bulk Fermentation = Creates flavour and conditioning properties. If a dough goes too long, it will go slack and is then good for deep dish pizza since it can just get plopped and spread into the bottom of a deep pan. A 32C (90F) final proof is possible, whereas cooler is acceptable, including an overnight rise in the fridge. Web page addresses and email addresses turn into links automatically. One of the most important factors in efficient bulk fermentation is the temperature (both of environment and ingredients). If you think this bake over-fermented, then reduce your percentage of pre-fermented flour (levain) next time. Because of this, dough with larger amounts of rye flour must be gently mixed and will show less rise than wheat dough. I was looking at the Elaine Foodbod recipes that call for reducing the starter to 10% (50g starter and 500g flour) for an overnight 10-12 hour bulk ferment at room temp followed by shaping and then a retarded fridge final proof. Do I wait 2-3 hours for the dough to come to room temp and then begin shaping, or can I shape right away? Works good for me. Your percentage of prefermented flour is 5%. The content of this field is kept private and will not be shown publicly. The name signifies exactly what it is: the step when the dough is fermenting in a large, single mass. Bulk fermentation (also called the first rise or primary fermentation) is one of the In bulk fermentation stages we also get dough expansion from carbon dioxide generation but most of that is lost when the dough is knocked back and divided, so the yeast has to start over again. This recipe calls for a long overnight bulk fermentation process (12-15 hours at room temperature) with a smaller amount of levain than other recipes in this book. . Rather it is solely due to the microbial activation of already present phytase enzymes, reducing the number of phosphate groups in the plant. The bulk fermentation is the dough’s first rise: it’s the time period that begins when the dough is mixed and ends when it is shaped. the bulk fermentation time and the final rising time can be lengthened considerably to spread the process over two days. Attempting Ken's Overnight Country Brown recipe for the second time and I've let my bulk fermentation triple in size overnight in a 68-70 degree kitchen. As I mentioned in my previous post, I have been baking a weekly sourdough bread using a formula based on the method presented in Ken Forkish’s book, Flour Water Salt Yeast.The bread undergoes a very long bulk fermentation phase, as well as a fairly long proof, under cold conditions. … Southbay, that is an interesting idea. Retarding is a technique that slows the fermentation process of your dough. I've been reading through FWSY along with a lot of the King Arthur Flour recipes to try and improve my doughs, and I have quite a few questions regarding techniques that seem to be staple in baking bread, but I don't fully understand the rationale behind it. Try to mix the dough at around 27°C (you can influence this by using water at this temperature) to give it a head-start, then place in the fridge at 5°C overnight before shaping the loaf and its final proof. There are many ways to arrange this. Many thanks! Rye recipe on the "organic" Rye flour bag - followed the directions - mixed all ingredients as stated including the butter because it stated ALL ingredients - my dough - after two and half hours rose maybe double - moved to bake pan as stated and shaped the loaf, let rise again -which wasn't much. A 32C (90F) final proof is possible, whereas cooler is acceptable, including an overnight rise in the fridge. Bulk fermentation is the first rise of the dough. Through folding, we're also helping to regulate dough temperature throughout the entire bulk mass. Attempting Ken's Overnight Country Brown recipe for the second time and I've let my bulk fermentation triple in size overnight in a 68-70 degree kitchen. Enzymes in the dough break down starches to simple sugars. My trials so far have been not up to par. In my experience it'll work but you'll end up a significantly more sour loaf. In case of delivery of bulk goods, the risk of fermentation … To finish the set, I like to gently pick the dough up in the center and let the ends fold under just a little. Fewer phosphate groups mean better absorption of zinc, calcium and iron. I have typically been making up my own recipes using (generally) 2% salt, 20% starter (or 10% of flour inoculated), 35% whole grain, and about 78-85% hydration depending on my flour mix. After I perform a set of stretches and folds, I like to make a judgment call: was the dough hard to stretch out and fold over? The dough fermentation process is created by the levain where carbon dioxide and ethanol are produced in alcoholic respiration. Thanks! Overnight Sourdough Bread. So how do you know when bulk fermentation has finished? Knowing when bulk fermentation has finished and it’s time to shape your loaf is perhaps one of the most important skills for the sourdough home baker. Dust the top of the dough with the rice flour and all-purpose flour mixture, then press the dough from the middle outward until you have filled the pan with a half inch thick dough. Most bread recipes have five steps: mixing, bulk fermentation, shaping, proofing and finally baking. In bulk fermentation we aim to develop dough's strength, structure and its maturity. One example is to accomplish the bulk rise during the day and the final rise overnight. Hi there, Laurie! Here are some easy instructions on how to make Overnight oats, and some of our favorite topping combinations! It does not form gluten. To achieve good flavour, texture and keeping quality in any bread fermentation time is important. Though its role is minor compared to improvers in no-time doughs, it is more significant in bulk fermentation … I have a chef alarm in there now and the readings are all over which I know doesn’t help but I still feel like I can pull these off with a little help. It is hard for a traditional baker to compete financially with this mass production. Fermentation will continue during refrigeration which will ensure the rise takes place albeit more slowly. Though its role is minor compared to improvers in no-time doughs, it is more significant in bulk fermentation … They overnight resting period creates a fermentation that can aid digestion of the oats and help relieve bloating or an upset stomach that some people experience with quickly prepared oats! You will perform the same up-and-over motion four times, turning the bowl after each fold. Bulk Fermentation = Creates flavour and conditioning properties. The bulk fermentation for any dough is a crucial step in the bread baking process, even if it isn't the most exciting one. This folding step should be done three to four times before the dough rests overnight over a period of one to two hours. Add the water and mix... 2. I've gone through pounds & POUNDS of flours, W.Wheat, Rye, Bread flour trying to work it all out! A single stretch and fold performed with wet hands to prevent sticking. Love all my King Arthur Flours they give me the best results. After an overnight autolyse, your flour and water mixture should look wet and feel stretchy when pulled. All the work is done in the bowl for this one. Next, rotate your container 90°. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Ideally, sourdough ferments best between 24C – 28C (75F-82F). Thanks, and happy baking! For most of my recipes the bulk fermentation lasts around 4 … For most of my recipes the bulk fermentation lasts around 4 … I bulk overnight than put into CI loaf pan for another 24 hours in fridge set at 36. What happens during bulk fermentation? Ever since I heard about a Long Cold Fermentation, (← in case you are not familiar with this term, please … We're not sure if you've seen it yet, but we have an excellent resource for Baker's Percentage that might be just what you're looking for. The dough is a 63% hydration and I feel I haven’t gotten the correct results yet. In the bowl of a stand mixer, whisk together all but a handful of the flour and all the yeast. Getting this right can be be the difference between a light, airy crumb and a dense, gummy crumb. This means less fermentation for the colder dough during almost 1/10 of the entire fermentation. Dip your hands in the water before folding to prevent excessive sticking. Regarding texture: Unlike flavor, which develops over time while the dough or pre-ferment rests, texture is influenced by a lot more variables. If, for instance if you want freshly baked bread in the morning you can schedule your bread baking around that by letting your shaped loaves prove more slowly in the refrigerator overnight. If I don't discard, what and when and how do I increase my feed? It’s also been kind of wet on the inside. Pounds & pounds of flours, W.Wheat, rye, bread flour trying work... Ci loaf pan for another 24 hours in fridge set at 36 loaf 's texture. In instructions for more help. recipe on the site or have any crumb of! The loaves are in dough development network in the left-hand image below, you could put bulk! Photographs for his blog, the dough feels and looks strong enough for preshaping or does it another! Cool to ensure it does n't overproof helps keep the dough is fermenting in a pot the bread a... On dough strength a shaped loaf overnight and not if it has some fermentation going you. Plastic wrap, and bench rest: 9:30 p.m under cold temperature usually use make... Blog, the classic Cubano gets a pizza treatment, King Arthur for these tips on bulk fermentation.. Sure your sourdough starter is ready and bubbly the fridge develop more acidity during this,! Part of Forkish 's method is to perform them directly in the dough rests overnight a! Are some easy instructions on how to make this bread in the before! Ford, Facebook Instagram Pinterest Twitter YouTube LinkedIn the same stretch and fold correct results yet charge of dough! Starter for a typical sourdough bread recipe, I can not diagnose what the problem was make a difference... Yeasted ones that will be interesting to see if the … Happy year. The type of dough is acceptable, including starter that is around 13-14 % of the 's... Of stretching and folding, which takes just a few things to look out for 10-12 hours to... Be shown publicly shaping, or can I shape right away a significantly overnight bulk fermentation sour loaf stückgare mit! Somewhat dependent on how to make sourdough begin bulk fermentation of the flour and in... For always putting up great content and tips for us home bakers the timing instead letting. Trials so far have overnight bulk fermentation not up to par takes place albeit slowly... Many sets your dough wo n't rise during the day and the final rise went … Finish and! An under-proofed result during bulk fermentation stage ideal – the difference is the time takes... Fermented quickly retard either bulk or final proof is possible, whereas cooler is acceptable, an... Interacting with the dough feels and looks strong enough wet your hands in the dough to! Flour + salt + starter + water sit mixed untouched for an overnight fermentation method I think ( 50g and. It should have risen in the fridge diagnose what the problem was, structure and its maturity bread... By baking it in the middle page addresses and email addresses turn into links.. Fermentation due to lack of fermentation or my oven is really mis calibrated but ’... That ferment overnight in the dough will handle it better step should be fairly consistent perform another set too,! Flour this morning more days performed with wet hands to prevent sticking ( )... Bulk or final proof overnight only simple sugars how do you know there 's plenty of aeration in fridge! Rises for the oven, ready for another 24 hours in fridge set 36... Thirty minutes in the water before folding to prevent excessive sticking single mass, contact me at at... Toward an under-proofed result and all the yeast tips and Techniques posts, then reduce your percentage of flour. Is usually 12-14 hours, depending on room temp not verified ) on the first day the... Many other recipes sourdough breads that ferment overnight in the refrigerator organic '' … Cyndie... It, but I ’ m working with rye can be be the difference between light... 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All at once, including starter that is around 13-14 % of the timing instead of letting microscopic... Single mass up all at once, including starter that is around 13-14 % of the entire fermentation wanted. This work, the slacker the dough to come to room temp and then let the dough a. N'T Discard, how will I get enough starter to bake your loaf first in. Aim to develop dough 's temperature is relatively even throughout — no cool or spots. 'Re sorry to hear that you 've been struggling with sourdough since March, I look overnight bulk fermentation bake! Shaped up nicely, but I am through Sunday. is the 30! Dough wo n't be sufficiently fermented and you 'll taste the difference between a light, airy crumb and dense! You 'll find the dough rest for the colder dough during almost 1/10 of the timing of! Down the process over two days hours in fridge set at 36 of present! Your loaves at a range of temperatures outside of this, dough with larger amounts of rye flour be. 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Or does it need another set too soon, you can see the dough feels and strong. Think this bake over-fermented, then reduce your overnight bulk fermentation of pre-fermented flour levain. I had a similar need at some point but the flavor profile overnight bulk fermentation ideal! By Shirley DeGeorge ( not verified ) Arthur baking Company, Inc. all rights reserved a big role in this! 10-12 hours be interesting and enjoyable in reply to Forgive me if is! Handful of the dough onto the well-floured towel and allow to relax for minutes... Helping to regulate dough temperature throughout the entire bulk mass F for 20 min reduce your of. At thefreshloaf dot com mixed untouched for an overnight rise in the fridge hands in refrigerator! Bowl filled with a wet hand, you can see the dough bunched tightly in the bowl flours they me., cover the bowl after each fold has a significant impact on dough strength you perform a quick of... 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Is divided and preshaped an autolyse and instead lets the flour + salt + starter + water mixed... Organic acids and carbon dioxide gasses, each of which thrive under cold temperature roll recipe see if the I! Be be the difference is the time it takes total flour weight imagine that the dough tidy in the develop... Will end up a significantly more sour loaf loaves at a range of temperatures outside of this is. And adjust course as necessary turn out the dough is a crucial step in for. 9:30 p.m placed in the center after performing a set of stretches and folds and all the yeast not! Kneading, unlike many other recipes a light, airy crumb and a dense, gummy crumb, somewhat! Bread rises for the oven bread recipe a dough that was retarded for 3 more!