SF style sourdough bread - ripe leaven sponge
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HOME->SD->SF style bread 01->1&2 leaven sponge->2 & ripe leaven sponge->ripe leaven sponge->dough, rise & fold->rise&bake->KA bread->GM bread & compare->CQA
continuing to grow 540 g ripe leaven sponge
pH 3.98
bubbles
still bulging
pH 3.82
6 hours into fermentation of this stage, the pH is 3.98. The starter shows more bubbles and bulging of the surface. At the end of this stage, lasting 8 hours, the measured pH is 3.82.
540 g ripe leaven sponge completed after 8 hours of fermentation
dough went
to
rags???
on hold in fridge
At this stage, it was of interest, how far the gluten structure had deteriorated. This was done by trying to pull the dough up with a chop stick. This was pretty much impossible because by the time the string is pulled up, it desintegrated. Please note, that we are dealing here with a 100 % hydrated sponge and not a regularly hydrated dough which may increase the effect of deterioration .It was necessary to interrupt here to follow other obligations - so the bowl was stored in the fridge.
540 g ripe leaven sponge revival
out of fridge
strech test
38 F, pH 3.82
rags again??
Taken out of the fridge again, the leaven temperature was 38 F (3 C), the pH unchanged at 3.82 (no picture) and the gluten structure was more stretchable again. After 2 hours, the temperature was 67 F (19 C) and the pH went down to 3.69. A stretch test showed a similar deterioration as before the fridge period.
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