scottranda ...
"I'm eager to learn. Call me grasshopper. Thanks for allowing me to ask so many questions. So, I noticed in your description, you skipped letting it bulk ferment for 3-4 hours, then do final shaping and proofing (finger dent test). You call it bulk ferment for it to rise only one hour then goes straight in the oven/Kamado. So, would I also skip the 3-4 hour bulk ferment that I normally do with regular sourdough? Or, because you're speeding up the process with instant yeast, you don't need that extra fermenting time?"
We like having new members to our bread baking club. Questions are welcome and encouraged. I was you 5 years ago on another website. You learn the science and technique of bread making incrementally, little bits and pieces at a time... for forever. Even my mentor, Chef Jacob, will not claim to be an expert, because there's always something else to learn.
Bulk fermentation times are determined by how much yeast/starter you added to your recipe/formula. Time is not relevant, increase in mass is the indicator. Some dough you want the dough to double in mass, some you want it to triple in mass. If you use lots of yeast/Starter it doesn't take very long to double in mass, especially if your ambient temperature is over 70°.
Finger dent test... for Ciabatta bread there is no need for the finger dent test. It's all about increase in mass. After you portion your bulk fermented dough and final shape it, put it in your couche, cover it with a damp towel and allow the final rise to get puffy. It doesn't need to double in mass again. Ciabatta dough will have a LOT of oven spring.
If i were you... to learn the techniques of making ciabatta dough and how to handle a real high hydration dough, I would make the 4 hour high yeast recipe a few times. Just crank out a few loaves to learn the process and techniques. Once you're comfortable with the process and techniques, then slow everything down and make better Ciabatta bread. Decrease the yeast quantity, add a preferment, then after getting comfortable with the preferment, then add the overnight delayed fermentation process after the preferment. Now... we've moved in to real honest to goodness Artisan bread making. That's my thing... I like slowing everything down. I like making kick ass bread that most people have never had the pleasure to taste.😎
"I'm eager to learn. Call me grasshopper. Thanks for allowing me to ask so many questions. So, I noticed in your description, you skipped letting it bulk ferment for 3-4 hours, then do final shaping and proofing (finger dent test). You call it bulk ferment for it to rise only one hour then goes straight in the oven/Kamado. So, would I also skip the 3-4 hour bulk ferment that I normally do with regular sourdough? Or, because you're speeding up the process with instant yeast, you don't need that extra fermenting time?"
We like having new members to our bread baking club. Questions are welcome and encouraged. I was you 5 years ago on another website. You learn the science and technique of bread making incrementally, little bits and pieces at a time... for forever. Even my mentor, Chef Jacob, will not claim to be an expert, because there's always something else to learn.
Bulk fermentation times are determined by how much yeast/starter you added to your recipe/formula. Time is not relevant, increase in mass is the indicator. Some dough you want the dough to double in mass, some you want it to triple in mass. If you use lots of yeast/Starter it doesn't take very long to double in mass, especially if your ambient temperature is over 70°.
Finger dent test... for Ciabatta bread there is no need for the finger dent test. It's all about increase in mass. After you portion your bulk fermented dough and final shape it, put it in your couche, cover it with a damp towel and allow the final rise to get puffy. It doesn't need to double in mass again. Ciabatta dough will have a LOT of oven spring.
If i were you... to learn the techniques of making ciabatta dough and how to handle a real high hydration dough, I would make the 4 hour high yeast recipe a few times. Just crank out a few loaves to learn the process and techniques. Once you're comfortable with the process and techniques, then slow everything down and make better Ciabatta bread. Decrease the yeast quantity, add a preferment, then after getting comfortable with the preferment, then add the overnight delayed fermentation process after the preferment. Now... we've moved in to real honest to goodness Artisan bread making. That's my thing... I like slowing everything down. I like making kick ass bread that most people have never had the pleasure to taste.😎
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