Скачать или смотреть Sourdough. Almost over fermented dough, plus 42 hour cold retard, turned out OK.

Specs

42 hour cold retard

75% bulk rise
Not intentionally. I overshot it. Well, my friend came over and I forgot about the dough. I should have set an alarm. "Women can multitask" is a myth, I reckon.


The dough temperature - 27°C/79°F
Flour - 100% Rouge de Bordeaux (Heritage Wheat from Tuerong Farm in Victoria, Australia.)
75% hydration

There were a lot of gluten strands when I turned over the dough onto the benchtop. It is a sign of overproofing.

The bulk fermention progresses very quickly once you start seeing the movement. Especially within the very last hour. So, watch it!!

I quickly pre-shaped and shaped without resting on the benchtop. Straight away I put it into the freezer to bring down the temperature. 30 mins? 1 hour? Then I put it back in the fridge.

I was tempted to do a same day bake. But, it was simply too hot to turn on the oven... My body was aching everywhere from humidity... That sort of heat.

The next morning was the same.

So, after 42 hours, I finally baked it. It's a tangy, robust and tasty bread.