Part 4/8:
The fermentation phase is arguably one of the most crucial steps in crafting an excellent sourdough loaf. Both bakers agree that nailing the timing is essential. Kristen elaborates on a method called ‘aliquot,’ where a small piece of dough is removed to gauge its readiness for baking. Monitoring the dough’s rise can help bakers understand better whether their dough is under or over-fermented.
Matthew adds to this knowledge by dissecting the intricacies of final proofing. He emphasizes that home bakers should be adaptable, especially since various factors, including flour types and room temperature, can significantly affect the fermentation timeline. For him, a balance exists between fermentation time and dough handling to produce favorable effects on the final bread.