Ripening levels for bakery products
There are different stages in the fermentation process, each with its own characteristics.
First access (Bulk fermentation)
This process starts immediately after the dough is made, from the moment it is put into the sourdough.
- Duration: usually 4-12 hours
- Temperature: ideally between 24-26°C
- Features:
- The volume of the dough increases slowly
- Bubbles start to form in the dough
- The flavour and aroma start to develop
Second access (Proofing)
It comes after shaping, just before baking.
- Duration: 1-4 hours
- Temperature: 24-28°C
- Features:
- The dough reaches its final volume
- The bubble structure stabilises
- The flavours are further enriched
Long access (Extended fermentation)
- Duration: 18-32 hours
- Temperature: 4-10°C (refrigerated)
- Features:
- More intense flavours develop
- Improves the structure of the dough
- Nutrients are better absorbed
It will be easier to shape and cut the dough, because it will be less
Underweight (or undershirted)
A common problem with sourdough bakery products. Undercooking is usually the result of inadequate fermentation time or temperature. The solution is usually to extend the rising time and ensure the right temperature. It is important to use an active, strong leaven and to pay attention to the condition of the dough during the access during.
External signals:
- Smaller and heavier bread than expected
- Excessively protruding, large "ears" at the notches
- Cracks may appear along the notches
Internal signals:
- Uneven lining: solid parts alternating with random larger holes
- Wet, rubbery texture inside
- The inside of the bread feels raw and moist
- The knife can stick when cutting
Other features:
- The bread does not reach the desired volume and remains "flat"
- The flavour is not complex enough, lacking the characteristic sourdough aroma
- The dough is difficult to handle and shape
Overloading
Over-fermentation is usually the result of too long a fermentation time or too high a temperature. The solution is to optimise the rising time and temperature and to regularly check the condition of the dough by finger testing.
External features:
- Flat or sunken bread
- The dough collapses when cut
- Does not rise further when baked
- The crust of the bread is hard and thick
Internal characteristics
- Lots of tiny little cavernous guts
- The gut separates from the skin
- Uneven, discontinuous hole structure
- Wet, sticky texture
Checking the level of proficiency with a finger test:
What to look out for?
- Allied pasta
- The dough kicks back immediately, leaving almost no fingerprints.
- This indicates that the dough needs more time to rise.
Properly cooked pasta - The dough will slowly retract, but a slight fingerprint will remain.
- This is the ideal state, the dough is ready to bake.
- Overdone pasta
- The fingerprint remains deep and the dough barely or not at all retracts.
- This indicates that the dough is overcooked and has lost its structure.
Further observations:
- Changes in the dough's texture: the dough becomes softer and more airy during the rising process.
- Increase in volume: a properly risen dough increases its volume significantly.
- Aroma: The well-risen dough has a pleasant, slightly sour smell.
- Finger testing is just one method, you should also look for other signs, such as the volume and consistency of the dough.
- The rising time may vary depending on temperature, humidity and sourdough depending on its activity.
- Practice makes perfect: the more times you do the finger test, the better you will feel the ideal state of the dough.
The finger test helps to determine more accurately the ideal time for baking, which contributes to the perfect sourdough bakery products.
