Margaret – You can certainly do an additional set of folds if the dough does not feel strong enough.
Brod & Taylor
Should you do more than 4 sets of folds if it doesn’t pass window pane test.
MARGARET FIFER
Lori – Yes, you can use whole wheat flour in this recipe. As the amount of whole wheat flour increases, you will see it affect the final crumb and rise to some degree. In addition, as the amount of whole wheat flour increases, you will likely need to increase the amount of water. This isn’t high hydration dough, so it can handle a little more water, especially with the addition of whole grain flour. How the dough is affected greatly depends on how much whole wheat flour is added. A good starting place would be to add about 20% whole wheat flour and maybe increase the hydration by about 10%. You can hold back on some of the water when mixing and then add in the rest if needed. You can also increase the amount of whole grain flour by making the levain with some or all whole wheat flour.
Brod & Taylor
I can I make this recipe with the addition of whole wheat flour? Do you need to adjust the water content when adding whole wheat? I noticed when I have substituted whole wheat flour (up to 60%) the bread does not rise as well. Can you give me some guidance on how to make this recipe using some whole wheat flour and how much to use for good results.
Lori Owen
Jody – The dough is usually, but not always, ready to bake after coming out of the fridge. Most of the proofing happens before the dough goes into the refrigerator. Once it’s in the fridge the process slows down considerably. Depending on the stage the dough was at when it went into the fridge it may need a little more time before the bake. If it seems under proofed you can always put it back into the proofer to get a little more rise out of it before it goes into the oven.
Brod & Taylor
Should my dough be well risen out of the refrigerator? I don’t see anything, if much at this point. Thank you
Jody
Marianne – Following the recipe as closely as possible will give you the most consistent result with your bread. Small changes in the recipe can have a significant impact on the outcome of any baking related project. That’s not to say you couldn’t experiment, but you’ll likely end up with a slightly different final product. You can use the proofer for all your bread rising/resting needs and the temperature should be somewhere between 75-80. If you love simplicity, just set the Proofer to 81 °F and know that it will work well for most breads. Sourdough works in a range of 70-85 °F / 21-30 °C. Warmer temps of 85 °F / 30 °C will help promote acidity in sourdough while cooler temps of 70-75 °F / 21-24 °C will favor the yeast and help create milder flavors.
Brod & Taylor
I can’t wait to try your recipe above. I have a few questions – is it really that important to getting a great loaf of bread to use proper percentages of water, flour, and starter the same as in any recipe? And, I have your folding proofer. So, when letting ALL of the rises/rests of the dough take place in any recipe, should I use the proofer for all of them, and at what temperature?
MARIANNE J. WILLIAMS
Marianne – interesting question! The only thing we can think of is that the water could be warmer than the starter. If this is the case, when you first put it in the water the bubbles are not large enough to float the dough. As it warms up the bubbles increase in size, the dough becomes more buoyant, and it floats. To do a float test, the water and the starter should be about the same temperature, or the starter warmer. If the starter is really ready to go it should float immediately.
Brod & Taylor
I’ve done the float test recently and it took a few minutes for the starter to float. What does that mean?
MARIANNE J. WILLIAMS
Barbara – yes the dough should be put back in the proofer after each coil fold to maintain the dough at the proper temperature. Thanks for your question and good luck with your first loaf!
Brod & Taylor
After the initial 30 minute rest in the Brod and Taylor, do I need to put the dough back in the Brod and Taylor proofer after each coil fold? Thank you.
Select Country
12 comments
Margaret – You can certainly do an additional set of folds if the dough does not feel strong enough.
Should you do more than 4 sets of folds if it doesn’t pass window pane test.
Lori – Yes, you can use whole wheat flour in this recipe. As the amount of whole wheat flour increases, you will see it affect the final crumb and rise to some degree. In addition, as the amount of whole wheat flour increases, you will likely need to increase the amount of water. This isn’t high hydration dough, so it can handle a little more water, especially with the addition of whole grain flour. How the dough is affected greatly depends on how much whole wheat flour is added. A good starting place would be to add about 20% whole wheat flour and maybe increase the hydration by about 10%. You can hold back on some of the water when mixing and then add in the rest if needed. You can also increase the amount of whole grain flour by making the levain with some or all whole wheat flour.
I can I make this recipe with the addition of whole wheat flour? Do you need to adjust the water content when adding whole wheat? I noticed when I have substituted whole wheat flour (up to 60%) the bread does not rise as well. Can you give me some guidance on how to make this recipe using some whole wheat flour and how much to use for good results.
Jody – The dough is usually, but not always, ready to bake after coming out of the fridge. Most of the proofing happens before the dough goes into the refrigerator. Once it’s in the fridge the process slows down considerably. Depending on the stage the dough was at when it went into the fridge it may need a little more time before the bake. If it seems under proofed you can always put it back into the proofer to get a little more rise out of it before it goes into the oven.
Should my dough be well risen out of the refrigerator? I don’t see anything, if much at this point. Thank you
Marianne – Following the recipe as closely as possible will give you the most consistent result with your bread. Small changes in the recipe can have a significant impact on the outcome of any baking related project. That’s not to say you couldn’t experiment, but you’ll likely end up with a slightly different final product. You can use the proofer for all your bread rising/resting needs and the temperature should be somewhere between 75-80. If you love simplicity, just set the Proofer to 81 °F and know that it will work well for most breads. Sourdough works in a range of 70-85 °F / 21-30 °C. Warmer temps of 85 °F / 30 °C will help promote acidity in sourdough while cooler temps of 70-75 °F / 21-24 °C will favor the yeast and help create milder flavors.
I can’t wait to try your recipe above. I have a few questions – is it really that important to getting a great loaf of bread to use proper percentages of water, flour, and starter the same as in any recipe? And, I have your folding proofer. So, when letting ALL of the rises/rests of the dough take place in any recipe, should I use the proofer for all of them, and at what temperature?
Marianne – interesting question! The only thing we can think of is that the water could be warmer than the starter. If this is the case, when you first put it in the water the bubbles are not large enough to float the dough. As it warms up the bubbles increase in size, the dough becomes more buoyant, and it floats. To do a float test, the water and the starter should be about the same temperature, or the starter warmer. If the starter is really ready to go it should float immediately.
I’ve done the float test recently and it took a few minutes for the starter to float. What does that mean?
Barbara – yes the dough should be put back in the proofer after each coil fold to maintain the dough at the proper temperature. Thanks for your question and good luck with your first loaf!
After the initial 30 minute rest in the Brod and Taylor, do I need to put the dough back in the Brod and Taylor proofer after each coil fold? Thank you.
Leave a comment