41 Hour vs 16 Hour Cold Proofed Comparison
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- Опубліковано 15 вер 2024
- 41 Hour vs 16 Hour Cold Proofed
Comparison
The comparison shots of the crumb are at the end.
Same dough. Different lengths of cold retard/cold proof in the fridge after shaped and put into the bannetons. 16 hours (overnight) or 41 hours (2 nights).
Not a huge difference.
I could say the 41 Hour one has a finer texture? Slightly squashed at the bottom?
It definitely baked darker and quicker. I had to turn off the oven 5 mins earlier.
Yes, I think it is slightly more sour but not much.
This means that I can prepare the dough on Thursday for my Saturday bake if I am busy on Friday.
Easy.
80% (400g) Organic Bread and Pizza flour
20% (100g) Organic Spelt
Both from Kialla Pure Foods Australia
75% (375g) hydration water
20% (100g) levain
2% (10g) salt
(The weight is for each dough. Approx. 1kg in total.)
Infyou want to see how I prepared the dough, please check out the video in the link.
• Dough Kneading Uncut V...
#australia #australiansourdough #sourdough#realbread #breadstagram #artisanbread #sourdoughscoring#breadart#breadscoring#levain #パン#サワー種 #サワードウブレッド#ハード系パン #ブレッドアート #自家製パン#ホームメイド #オーストラリア#カンパーニュ #自家製酵母#酵母パン
#coldretard
I went to bed wondering about this (!!) after binging on Chainbaker's math-y videos and your kneading video from yesterday (thank you: every demo helps me).
This is the best hobby I've ever had in my life.
@@kittenlang8641 Same! Happy baking🥰
41 Hour vs 16 Hour Cold Proofed
Comparison
The comparison shots of the crumb are at the end.
Same dough. Different lengths of cold retard/cold proof in the fridge after shaped and put into the bannetons. 16 hours (overnight) or 41 hours (2 nights).
Not a huge difference.
I could say the 41 Hour one has a finer texture? Slightly squashed at the bottom?
It definitely baked darker and quicker. I had to turn off the oven 5 mins earlier.
Yes, I think it is slightly more sour but not much.
This means that I can prepare the dough on Thursday for my Saturday bake if I am busy on Friday.
Easy.
80% (400g) Organic Bread and Pizza flour
20% (100g) Organic Spelt
Both from Kialla Pure Foods Australia
75% (375g) hydration water
20% (100g) levain
2% (10g) salt
(The weight is for each dough. Approx. 1kg in total.)
Infyou want to see how I prepared the dough, please check out the video in the link.
ua-cam.com/video/SN-pxVnTDsc/v-deo.html
#australia #australiansourdough #sourdough#realbread #breadstagram #artisanbread #sourdoughscoring#breadart#breadscoring#levain #パン#サワー種 #サワードウブレッド#ハード系パン #ブレッドアート #自家製パン#ホームメイド #オーストラリア#カンパーニュ #自家製酵母#酵母パン #coldretard
That's a cold fridge! No wonder you have no trouble cold proofing for 41 hours!
@barrychambers4047 The fridge should be set under 4°C (Food safety). If it is a domestic fridge, it fractures up and down.
Thanks for pointing out the important information. Too many people over proof in the warm fridge.
@@Nimsbakingthanks for the tip! I haven't noticed issues I may notice now with my fridge, but it's all in the name of goofing around. And the birds eat it🤭
Can you explain how you get such a beautiful open crumb?
Hi! This is how I made the dough.
ua-cam.com/video/SN-pxVnTDsc/v-deo.html
In that video, I tried to explain the process in detail. Cheers