Why slow ferment after shaping?
Many people say you have to slow ferment your bread after shaping to give it better flavor, but I can never understand that. Why not just slow ferment the whole batch then shape it when it is done fermenting?
This way is way safer as you can't ruin the proofing if you forget it a bit longer than intended and it has been giving me the desirable results I am after.
Are there any advantages in slow fermenting individual breads instead of the whole batch?
I am talking about crusted white bread. After the slow fermentation for the whole batch, I will just shape the bread, put it in a dutch oven and let it proof for 10-20 minutes, slash it then pop it in the oven to bake. For the other method (which I don't use) they just get it out of the fridge, slash it and pop it into the oven.
Best Answer
For the other method (which I don't use) they just get it out of the fridge, slash it and pop it into the oven.
I suspect this is a large part of the answer; maybe it's the entire answer. It's very convenient to be able to take your proofed loaf out of the refrigerator and put it right into the oven.
I don't typically do this, but I appreciate the value. I usually don't ferment in the refrigerator, but just at room temperature, using a small amount of yeast or starter. If you wanted to retard the bulk fermentation (putting it in the refrigerator), you might need to let the dough come up to room temperature before proofing. That would definitely take longer and be harder to time.
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Can you bulk ferment after shaping?
If you stretch and fold after bulk fermentation, you risk disturbing all the gas bubbles that have formed during this time. Shaping will of course disturb some of them. But ideally, you should develop the gluten sufficiently prior to bulk fermentation.How does slower fermentation improve the bread?
With bread, this refers to the process where yeast converts sugar to carbon dioxide and alcohol in the absence of oxygen, causing dough to rise. A shorter fermentation process leads to less taste, texture and quality.Why is my dough rising slowly?
If liquid temperature is too hot (above 135\xb0F) it can kill the yeast. If it is too cold (below 105\xb0F), the yeast will not become activated. The liquid should feel as warm as bath water, not hot, on your hand.Does dough continue to ferment as you are shaping it?
What is this? Once your dough is shaped and sitting happily in its banneton, it can go into the fridge for a rest - or cold ferment. The cold ferment or cold retard occurs after the bulk ferment and shaping - it's not there to further \u201crise\u201d your bread.More answers regarding why slow ferment after shaping?
Answer 2
Your first batch is used for building gluten strength in the dough for shaping and giving the yeast time to wake up and do their job. After shaping, you are letting the dough rise to its final form while still adding flavor from the yeast.
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