How do I adjust a bread recipe for long, cool proofing?
I've got that recipe that calls for 21g of fresh yeast for buns that shall only rest for one hour: https://translate.googleusercontent.com/translate_c?depth=1&nv=1&rurl=translate.google.de&sl=de&tl=en&u=http://www.chefhansen.de/2013/10/07/the-golden-october/&usg=ALkJrhjEB2ncHCn-QroNukS7DWPli2tLBA
If I want to proof the dough overnight or for 24 hrs, 48 hrs etc: how do I need to adjust the amount of yeast to use? Is there any rule of thumb to apply?
Edit: The ingredients for the buns are:
- 250 g Hokkadio Pumpkin
- 50-75 ml of milk
- 21 g cube fresh yeast
- 150 g wheat flour type 550
- 360 g whole wheat flour sifted, remove the bran for later
- 1/2 tsp caraway seed
- 1/2 tsp fennel pounded
- 2 tsp salt
- 60 g butter
Best Answer
Seeing the recipe now, my only advice is: don't.
Long proofing is something which is done with white wheat bread to add some aroma. And it depends on the yeast having very good growing conditions.
What you have here is a quite complicated dough. It has a ton of pumpkin in it, and most of the flour is whole wheat. And then you are adding spices, which have yeast retardant properties of their own. This is a dough which will have trouble rising. Keeping it alive for 24 hours won't be too easy, getting a decent rise out of it will be worse, and getting good added taste instead of some off tastes with this mixture is in the stars.
And even if you managed to proof the dough well in a long process, you won't get the effect you are hoping for. In pure wheat, a long fermentation gives you subtle fermentation aromas, but nowhere as strong as sourdough, and a very specific texture which people tend to seek out. You can forget the texture in this overloaded dough, and the spices will cover the taste change pretty much.
Just use the recipe as intended, and if you want long-fermented bread, take a recipe which is meant for that, there are enough of those around.
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How long is too long for bread proofing?
If you want to let you dough proof for longer, try bulk-fermenting it in a cooler place, but don't allow it to go longer than three hours or structure and flavor may be compromised. For the workhorse loaf, a bulk proof of approximately two hours gives us the optimal balance of flavor and texture.What happens if you let bread rise too long?
If dough is left to rise for too long it will cause issues with the taste and appearance of the bread. Excess fermentation occurring in either the first or second rise can lead to a sour, unpleasant taste if the dough gets left for a long time. Over-proofed loaves have a gummy or dense texture.How do you proof dough in the fridge?
Cover the bread dough with a clean towel and place it in the refrigerator. Some bakers like to wrap the dough in a towel and place this in a bowl or on a cookie sheet. Others simply lay a towel over the pan, which is perfect for loaf bread. Before baking your refrigerated bread, allow it to warm to room temperature.How do you bake bread after proofing in the fridge?
Shaping bread loaves after a second-rise refrigeration Artisan loaves will likely be bakeable right away. Simply turn them out of their floured brotform onto or into your chosen baking vessel, score, and bake.Always Adjusting | Proof Bread
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Answer 2
Don't adjust the amount of yeast.
Yeast is not just a raising agent - it also provides a large amount of the flavour in yeasted doughs. Some doughs require a lot of yeast to rise, some just specify a larger amount because the yeast is desired to be a much more prominent flavour.
Why do you want to make your dough up to 48 hours ahead?
- If you were wanting better flavour development, try looking at using a poolish or pate fermentee in your dough
- If it's simply about saving time and planning ahead, use the full 21g of yeast, then after your dough has started to rise, transfer it to the fridge. This will ensure that the yeast is activated, but the fridge will stunt its development significantly, without killing it
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