tag:blogger.com,1999:blog-2662563451197485408.post6693833738435162512..comments2023-05-30T09:00:25.594-07:00Comments on Farine: Musings on FermentationUnknownnoreply@blogger.comBlogger5125tag:blogger.com,1999:blog-2662563451197485408.post-67703625521548166822015-04-14T23:20:20.694-07:002015-04-14T23:20:20.694-07:00I would be a bit nervous about such a short room t...I would be a bit nervous about such a short room temp fermentation (concerned that the dough might not develop enough at 40F) but then I never do an improved mix. I almost always mix by hand. So I can't say that I have any experience with this method. I would be very interested in hearing about your results though. Please let me know.MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-26561192965875409232015-04-13T13:31:30.546-07:002015-04-13T13:31:30.546-07:00Upon reading your blog on fermentation, I want to ...Upon reading your blog on fermentation, I want to retard a sourdough (levain) dough for the bulk (first) fermentation at 40 dF overnight after doing an improved mix (Bosch Universal mixer) and one stretch & fold. In the morning, I would take the dough out and, after about 45 minutes, preshape, then shape the loaves, then proof for 2 to 2 1/2 hours (in the bottom of a cloche). I preheat the cloche lid at 500 dF, then slash and bake at 460 dF for about 40 minutes. Do you think this would result in a successful sourdough loaf?Joyfulbakerhttps://www.blogger.com/profile/18135709606122349994noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-28488812485820338302009-09-13T01:29:01.263-07:002009-09-13T01:29:01.263-07:00Hi,
what means "proofing" ? Est-ce que c...Hi,<br />what means "proofing" ? Est-ce que c'est "l'appret"? (fermentation qui a lieu entre le façonnage et la cuisson)<br />et "retarder"? Je me suis dit que c'était "chambre de pousse", c'est ça ? C'est intéressant pour moi, puisque je veux à tout prix bosser à l'étranger après mon BP !Marie-Christinehttp://mcaractingi.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-4518746083794923732009-09-07T06:21:58.934-07:002009-09-07T06:21:58.934-07:00Hi, Miriam! I too usually retard the shaped loaves...Hi, Miriam! I too usually retard the shaped loaves but then I usually do not ferment only 30 minutes at room temp. I mostly follow the Nancy Silverton method which consists in doing a 2-3 hrs bulk fermentation at room temp, dividing, resting, shaping and then (and only then) retarding in the cooler. Anyway I'll experiment with both methods and see if it makes a difference at my level. Please keep me posted as to what works best for you!MChttps://www.blogger.com/profile/06970341784453225019noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-36682549611208611802009-09-07T01:52:09.929-07:002009-09-07T01:52:09.929-07:00OK, so this means that if you want to really boost...OK, so this means that if you want to really boost flavor it's much better to retard the first fermentation than the one after shaping the bread... interesting. I didn't know that, in fact I usually retard the shaped loafs.Miriamhttps://www.blogger.com/profile/13003092395648676906noreply@blogger.com