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Experiment time! Today we're going to see what effect final proof has on open crumb
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Is it gonna make a difference? Hi, I'm Sune and I'm a food geek
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It seems like a lot of people feel that final proof is one of the most important factors in getting open crumb
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They say that during the final proof, the large holes in the crumb will develop
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The final proof is the time that the dough spends on the counter after it's shaped before it goes into the fridge for a cold proof or retard
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I don't really think that it's a factor, but as always, I'm more than willing to experiment
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So I'll use the same dough and give it different final proof times
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Zero minutes, which is the control, because that's how I usually bake my bread
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30 minutes, 60 minutes, and 90 minutes. And here is my hypothesis
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The proving that happens during the final proof will also happen for the other doughs just in the fridge
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And it will not really have an effect. But let's see. If you're new to this channel, I bake a lot of sourdough bread and I make delicious food from all over the world
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If you want to see more of this content, please join me by subscribing and ringing the bell so you won't miss any future videos
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The note that we're using for this experiment is the same that I use as a base for all my experiments
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so that we can compare results across experiments. 80% brad flour, 20% whole grain rye flour, 80% hydration, 2% salt, and 20% inoculation
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Note that not all flours are suited for such a high hydration, and there's nothing wrong with that
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High hydration is not a goal in itself. Although it helps your bread stay fresh longer
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because there's simply more water to evaporate before the bread dries out
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If you'd like to support the channel, please consider becoming a member at Patreon
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You can also buy some merch or use the links in the description for tools and ingredients
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Thank you. Those were the words. This is the experiment. This is an experiment which means that I won't go into the details like I will with a recipe
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If you want the details of my method, go watch my video on my master recipe, which I'm linking in the card above
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First, I mix everything for all the doughs in one giant bowl
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Then I leave it to rest for an hour. Then the first set of stretch and folds
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Then the second set of stretch and folds
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And the third set of stretch and folds
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Then I put the dough in a huge proofing container and leave it to rise by 25%
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After it's risen I divide the dough into four equally sized pieces and pre-shape them
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Then I final shape them
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After 30 minutes the second one goes into the fridge. And not surprisingly after 60 minutes
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the third one goes into the fridge. Finally after 90 minutes the last one goes into the fridge
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Then I let them retard until the next morning. The next morning I heat my oven for an hour to 260
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degrees celsius 500 degrees fahrenheit with my challenger inside. Then I bake the one that didn't
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have a final proof. I flip it onto the peel. I score it
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And then I put it in the oven. After 20 minutes, I remove the lid and turn the oven down to 230 degrees Celsius
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450 degrees Fahrenheit. Then I bake for another 20 minutes. When the bread is done I take it out and let it cool on a wire rack
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I bake the other three breads the exact same way. Now it's time to reveal the crumb of each of these breads
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First the one without a final proof. looking crumb. Then the one with a 30 minute final proof. About the same except for that random stuff
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at the bottom. I doubt it looks that way all the way through though. Then the one with the 60 minute
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final proof. It looks about like the first one. And then the one with 90 minute final proof
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It has more of a lacy quality which I really like but still comparable to the first one
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Let's look at all four at the same time
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Now it's time to taste them. Mmm. Yum
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Mmm. They all taste great and the same. Okay, so it certainly seems like my hypothesis was correct
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Final proof does not help to get a more open crumb. Also, it seems like each bread had about the same amount of fermentation with an ear and all
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Taste-wise, there's absolutely no difference between the different lengths of final proof
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I guess you could assume that be more developed taste or a more sour taste
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but that didn't change even with the 90 minutes extra proving. I hope you learned something today
