How does temperature impact bulk fermentation? This video explores the impact of temperature in bulk fermentation and is for beginning to intermediate sourdough bakers. Tom bakes four loaves in this in-depth study, with bulk fermentation temperatures between 75F/24C and 90F/32C.
This videos is jam-packed with scientific information related to temperature and sourdough baking, including:
- Impact of temperature on bulk fermentation times
- proofing chambers
- desired dough temperature calculation
- when is bulk fermentation done?
- countertop final proof vs. cold retard
- what happens to dough temp in refrigerator
- what happens to dough temp in oven
- and more!
The results of this experiment are fascinating and ground-breaking.
This long-format video demonstrates every step in the experiment. You may wish to jump the Findings and Summary first, then watch the video from the beginning.
Other Videos Referenced:
Bulk Fermentation: Mastering Temperature and Time [ Ссылка ]
Desired Dough Temperature Calculation: [ Ссылка ]
Proofing Chambers: [ Ссылка ]
Starter Strength and Leaven % - [ Ссылка ]
DOWNLOAD THE NEW BULK-O-MATIC GUIDE!
[ Ссылка ]
NEW WEBSITE:
[ Ссылка ]
PRODUCTS USED IN MY VIDEOS:
[ Ссылка ]
SECTIONS IN THIS VIDEO
0:00 Introduction
1:15 Related Videos
2:23 Why is Temperature Important
4:56 Recipe and Experiment
8:42 Temperature in BF
13:08 The Party Analogy
15:46 Warm Temp Techniques
17:03 Peak-to-Peak Deacidification
19:53 Float Test
21:50 Yeast Standard Time
27:01 Desired Dough Temp
31:44 Mixing for DDT
34:51 Proofing Chambers
43:12 Stretch and Folds
47:36 Loaf #1 BF Done
56:22 Dough Temp in Bench Rest
57:12 Dough Temp in Fridge
59:11 Loaf #2,3 BF Done
1:07:01 Loaf #4 BF Done
1:12:09 Baking the Loaves
1:12:44 Comparing the Loaves
1:16:00 Cutting the Loaves
1:26:11 Additional Findings
1:31:04 Oven Temperature
1:34:59 Recap of Bulk Fermentation Times
1:37:22 Summary and Lessons Learned
