Advice with temperature changes for Tartine bread…….under or over ferment?
I have been making successful loaves with this method;
800g 365 Organic All Purpose flour
200g Fresh ground Hard Red Spring Wheat
Kitchen is around 66º F during the day. I would bulk ferment for about 7 to 8 hours with S&F the whole time. Proof would be 3 to 4 hours. Then bake in combo cookers. The loaves were turning out beautiful.
I changed my bulk fermentation because I didn’t want it to take all day. I started using the brot and taylor proofer box to bulk ferment. The box is set to 85ºF and the dough is about 81ºF during the bulk fermentation.
So I lowered the amount of levain to 200g and have been bulk fermenting for 4 hours then proofing on the counter (66ºF) for about 3 hours but my loaves are small, the dough is lose taking it out of the brotforms??
I don’t know if I am over-fermenting or under-fermenting with the higher temperature and less time??
Thanks for your help!
Source: Fresh Loaf