PROPER FERMENTATION of Sourdough Bread. | by JoyRide Coffee

PROPER FERMENTATION of Sourdough Bread. The tastiest breads, full of flavors, (and the most nutritionally available) are those that benefit from proper fermentation. But what are the signs of proper fermentation? We cannot speak of a successful fermentation of a bread that does not air in it. But we can see a beautiful fermentation in light loaves, full of air, without dense areas, full of delicate - transparent cells. Look especially at the appearance of the membranes and not at the holes. Openness is achieved through proper fermentation and a full proof.

Airiness is a perfect sign of proper fermentation.

Just like in life where we can't have absolute control of things in the same way as a baker you can't control the whole fermentation process exactly. The dough is on its own. The microscopic creatures are alive inside and their activity depends on factors that no baker can control no matter how much he thinks so. All we can do is control some variables as a general guide and then judge the level of fermentation through our senses, "reading" the signs that the dough transmits to us. We need to judge the degree of proof at every step of the process.

In order to understand the fermentation level, I did some bread tests where the handling is minimal. So I didn't make the shape of the bread, but I baked it directly with the shape that remained in bulk.

Formula:
65g whole wheat flour from Saturday's peasant market
130g white flour from Saturday's peasant market
130g manitoba Casillo
255g water
70g starter
7.5g salt

Method:
7:00 - mixed flours and water
10:00 - adding the starter and Rubaud knead for 4-6mins
10:30 - adding the salt and Rubaud knead for 4-6mins
11:00 - strong fold on the table
11:30 - lamination
13:00 - coil fold #1
14:00 - coil fold #2
15:30 - coil fold #3 (very delicate)
19:30 - moved into the fridge at 4 deg. C (after 9:30 bulk at Room Temperature - 22-23 deg C)
11:00 (next day) - transfer it on the parchment paper
12:00 - bake 10 mins. at 240 deg. C with steam and 25 mins. at 210 deg. C without steam

If you're like me animated by the same passion, subscribe & comments are most welcome. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links!

KitchenAid Professional https://amzn.to/38g9yAQ
Reusable Silicone Stretch Lids: https://amzn.to/2PESlL7
Hario Kettle: https://amzn.to/3ko2x4j
Hario scale: https://amzn.to/3nhb22Z
Glass Jar for sourdough starter: https://amzn.to/2UnHVyk
Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb
Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC
Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe
Silicone spatula: https://amzn.to/3kwGU1X
Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ
Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx
Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD
Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh
Zatoba Bread Lame: https://amzn.to/3koALob
Bread Lame: https://amzn.to/2IuUCoF
Pizza Peel: https://amzn.to/2IwPu3v
French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx
Baking Steel Griddle: https://amzn.to/36oXA6l
Natural Lava Rocks: https://amzn.to/32BKukS
Inspired by:
- Trevor Jay Wilson: https://www.instagram.com/trevorjaywilson/
- Kristen (fullproofbaking): https://www.instagram.com/fullproofbaking/
- Claudio Perrando: https://claudio-perrando.com/

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