How do you avoid over fermenting your artisan sourdough bread? | Foodgeek Baking

experiment time today i'm comparing different lengths of bulk fermentation and see what difference it makes on the final bread are you ready to see some over fermented dough hi i'm soon and i'm a food geek today i'm going to see what the optimal growth during bulk fermentation is to get perfectly fermented artisan sourdough bread currently i'm letting my dough rise about 25 during bulk which seems to get great results but there may be an even better percentage so today i'm going to start at 25 which i know works great and then create three more doughs at fifty percent seventy five percent and a hundred percent growth to see where the perfect fermentation is keep in mind that having a great performing starter is essential for bulk fermentation that also means that you need to make sure your starters optimized and grows three or even four times after a feeding it directly affects the growth that your dough will experience during its fermentation if you want to know everything that affects your bread's oven spraying go watch my video get amazing oven spring in your sourdough bread it's linked in the card above i'm planning to do an under fermentation experiment at a later date so we can see what happens if you don't ferment your bread enough if you're new to this channel i bake a lot of sourdough bread and i make delicious food from all over the world my goal is to show you how to get the most out of every ingredient and i want to teach you how to do that in simple and understandable steps so join me by subscribing and ringing the bell so you won't miss any future videos the dough that we're looking at today is 80 bread flour and 20 rye flour the hydration is eighty percent and the salt content is two point four percent the brad flower that i use is a wonderful bright flower from a danish mill called cornbread miller which isn't located far from where my girlfriend lives so i go there and buy the flower in bulk the rye is also one that they make and it's probably the most delicious rye flour that i've ever tasted hands down if you'd like to support the channel consider becoming a patreon which i am linking in the card above or you can buy some merch or you can use the links in the description for tools and ingredients those links are affiliate links and will give me a percentage if you buy something thank you those were the words this is the experiment the formula for the bread made in this experiment is linked in the description and the card above first i mix everything for the dough in a big bowl [Music] i make sure everything is completely combined and then i let the dough rest for an hour [Music] then i do the first set of stretch and folds [Music] the second set of stretched folds [Music] and the third set of stretch and folds [Music] then i check the gluten development by doing a window pane test since it looks good i divide the dough into four equally sized pieces [Music] i put each piece of dough in a container where i can monitor the growth [Music] then i'll leave them on the counter to rise once the first o has arisen 25 i pre-shaved this [Music] then i finally shake the dough [Music] so [Music] and then i put it in the fridge to [Music] then i do the same for all of the other does once they grow to their target [Music] do [Music] [Music] [Music] so [Applause] [Music] then i let all four doughs in the fridge until the next morning the next morning i bake them in the order that i put them in the fridge first the 25 i flip it i dust it i score it and then i bake it [Music] [Music] nice then the 50 percent [Music] great spring and ear on this one 50 is still good than the 75 percent [Music] not much spring then the 100 percent [Music] that's really flat then it's time to cut the bread first the 25 percent [Music] nice lacy crumb then the 50 percent a very similar chrome structure [Music] then the 75 [Music] nice crumb too but obviously not nearly as high than the hundred percent [Music] the crumb on this one is nice too but even flatter than the 75 let's do a side by side [Music] okay so those are super interesting results a lot of recipes will tell you to ferment a certain amount of time to get your bread ready but there are a lot of factors involved that make that super imprecise the flour used the starter strength the ambient temperature or other things added they all play with the timings so fermenting your bread to a certain size is much more precise if you want to make a classic crusty artisan sourdough bread and you want great oven spring the range is 25 to 50 if you want to build a bread that has an intricate design or one that doesn't break the crust like say a brioche or sandwich brad you should ferment closer to 100 right brad doesn't have to be complicated if you know what you're doing i hope you learned something today see you next time you

Channel: Foodgeek

Views: 100,716

Keywords: artisan bread, sourdough bread, perfect sourdough, foodgeek sourdough, sune trudslev, foodgeek experiment, foodgeek experiment time, experiment time, high hydration sourdough, sourdough (food), food (tv genre), how to bake bread, how to make sourdough bread, homemade bread, youtube cooking shows, bread baking, sourdough bread recipe, bread scoring, shaping sourdough bread, sourdough shaping, foodgeek baking, Foodgeek, baking, sourdough, Bread, sourdough starter

Id: UvUJQ0nFVPg

Length: 12min 54sec (774 seconds)

Published: Sat Jul 25 2020