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This is probably a really stupid question, but what do you do for poofing if you're just making a simple boule, where the shaping action is going to knock pretty much no bulk fermentation gas out of the bread? I bake a single loaf at a time, and shape my dough into a rough boule for the bulk ferment, so shaping it into the final boule for proofing in a banneton results in basically no gas loss. Either I bake it right away and miss out on a bunch more fermentation flavour, let it double again and have a mass unable to support itself, or do I knock all the air out of it while shaping, even though every bread book goes nuts telling you not to knock any extra gas out of the dough while shaping? If it matters, I'm generally using a 25% sourdough starter (100% hydration), 50% flour, 25% water formula for 60% hydration overall.
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Feb 15, 2016 02:24
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| # ¿ Apr 26, 2024 03:15 |
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