Hi! I am trying out Richard Bertinet's basic bread recipe and I've been having some trouble.
Let's just start by saying I am in Brazil so it's very hot and dry out here.
My sourdough was given to me and I have been working with it for a few weeks, I've tried other recipes that did work out.
So I make Bertinet's dough let it rest. In about two hours it's growing very well. But Bertinet tells you to let it rest for 16 hours so when I come back after the time all that beautiful growth has sank.
What should I do? Put it in the oven after 3 hours instead of waiting for 16?
Does anyone knows why this is happening?
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Replies
Hello Anonymous,
What you are seeing is a classic case of over-proving.You are in Brazil where the temperature is probably in the 30's, Bernitet is in Britain where the temperature is possibly in the 20's at most. This makes for a big difference in yeast and bacteria activity. So, if you can't control the temperature you just have to 'listen' to the dough and deal with it when it is ready (three hours or even less if necessary) or you have to do something like do your proving in the refrigerator or cool room where the process is much slower.
The same comment applies to any recipe that gives you a time frame to work in. The timing depends on a number of variables that vary from kitchen to kitchen and from season to season in the same kitchen so you are far better to 'go by the dough' rather than 'go by the clock'.
Good luck with your projects.
Farinam