Overnight Bulk - Don't do it.... unless...

Описание: Two main points I am trying to make here:


Overnight bulk fermentation
It can be safely done only in cooler climates.  

The warmer the environment is, the quicker the dough ferments.

Lately, it's been cold here in Sydney. (July is winter in Australia.)  That's why I can do it.  When I wake up in the morning, the dough temperature is 19°C.  

The lower the dough temperature, the higher the volume rise it requires.  

Around 25°C, I usually aim for 50%.  For 19°C, I would aim for 75%.  This means I am probably looking at 10+ hours.

(I had to shape it at 50% rise because I had to leave. So, I decided to shape and let it proof in the banneton at room temperature. This is when you can make the final adjustment.
I know how the dough should look in the banneton when ready, which comes from my experience. By the way, this was a same day bake. No cold fermentation in the fridge.)

Low protein content flour requires lower hydration

For 10.5% protein flour (and I swapped 10% with wholegrain rye), it would only need 70-75% hydration.  I pushed it to 80% because I wanted the custardy crumb.  I knew it would compromise the structure.  The baked bread is flatter compared to the one with 70% hydration.  But, I got the crumb I wanted.


Conclusion:

Temperature is very important.  Don't follow a method written by someone who lives in a tropical country when you live in Antarctica.  Don't use just any flour.  Check and test how much water it can take.