BULK FERMENTATION
If the dough is mixed using cooler water, at 65F (18c), it will need 8-12 hours of bulk fermentation, rather than 3-4 hours, as long as it's kept at 55 (13c) to 65 (18c)
>> meaning at 25c room temp, 2-3 hours should be enough
>> while fridge can take up to 24 hours...meaning....DO THE BULK AT ROOM TEMP!!! -unless i want the ultimate bread which would take super long time...
If you let the bulk fermentation go too long, the final rise will be sluggish as the food that fuels the fermentation has been exhausted. The glutens in the dough also begin degrating after a certain point due to inceasing acidity, which results in a tighter, more uniform crumb. The volume of the final loaf will be smaller, and the flavor more acidic. When the dough is baked, the crust will color faster due to residual sugars on the surface of the dough that caramelizes too quickly, and the scores on the surface will not open well to form the decorative crust
>> is this why my last loaf of WW Rye was the darkest and burnt even with the same amount of baking time?
Conversely, if the bulk fermentation is cut short, the dough will not be properly aerated. Lacking strength, the pre-shaped round will run on the tabletop during the bench rest. The baked color will be dull, and again, the scores will not open well - if at all
>> explains why my "overproofed" overnight loaves were so flat and light colored...it was not from an overproofed final but actually an underproofed bulk...damn!!!
BENCH REST
"should i give the dough a long bench rest to develop more strength, or should i shape the dough twice to give more tension?" you can make immediate adjustments by allowing for a longer or shorter bench rest to ensure you get the results you want. If your dough cools down too quickly after you divide it, or if it seems heavy and not sufficiently aerated, warm up the room and give the dough more time on the bench before shaping
>> this is exactly what happened today with a super cold bulk fermentation (5/26/16)...as i folded it, i loved the silky feel, but there was no volume...felt like rye slurry...at that moment, i should have allows it to rise on the bench...but i didn't know so i shaped it and put it into the basket...and in the basket, it did it's final which turned into it's bulk...as it was rising flat, so i reshaped it after 1 hr and 45 minutes...when the preshape and final shape felt good...felt like much aeration and volume...so by accident, i did the right thing and i think the loaves will benefit from it.
Generally speaking, if the dough is divided too early, you need more time and maybe an additional shaping with a 15-minute rest in between
>> yah...so instead of forcing the final shape...if it feels too silky, i should preshape fold and preshape fold again after...then final shape when it's ready
>> crazy how well my super cold fridge and my schedule got all this correct most of the time back in NH...didn't know why..but glad to know now
Divide your loaves too late, and you'll need to shape the dough swiftly and gently, keeping as much air intact as possible. In this case, you'll want to bake sooner rather than later
>> this is more what happened to me before...where i had quite fluffy dough after a long auto and bulk...in which case, i should have just shaped it without stitching and bake soon afterwards
With highly hydrated dough, the final shape is crucial for developing the tension or force needed for the loaf to maintain its form throughout the long final rise. Proper final shaping is also essential to achieve the dramatic arced "ears" that bloom forming a decorative crust when your scores expand and open
THE FINAL RISE
The final rising time is variable. At warm proofing temperatures around 80F, loaves will be ready to bake in 3 to 4 hours. if you don't retard the final rising, your bread will have little to no perceptible sour flavor, and the flavor, and the flavor of the wheat will be more up-front. You will gain the benefits of sourdough: your bread will stay fresh longer, and it will have a more complex flavor.
>> meaning i should do a longer final rise than i was used to..and the ones where i did have a longer final rise such as the bread i had with rino for comparison of my yeasted vs sourdough breads....so...again, by accident, i did this...and lately, i felt my bread lacked that interesting flavor
During a longer final rise, flavors gained from fermentation build to an optimal intensity and then become increasingly sour.
STORING
Breads that cools slowly will keep fresh longer. Stack the loaves together on the edge and let them cool for 2 to 4 hours
