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Vertex
Lesson
One durable vertex in the hypergraph: its properties, and every edge incident to it.
- Kind
- Lesson
- Id
- lesn-80dfcbe12636541…
- Props
- 16
- Edges
- 0
Properties
| Key | Value |
|---|---|
body | This is the step where most loaves are won or lost, and a clock can't tell you when it's over.
Use a straight-sided container and mark the dough's level after mixing. How much rise to wait for depends on how warm the dough is, because a warm dough carries on fermenting quickly while you shape it and while it chills:
- Dough near 80°F: stop at about a 30% rise
- Dough near 75°F: about 50%
- Dough near 70°F: about 75%
- Dough near 65°F: close to doubled
With 20% levain, a dough held at 78°F typically gets there in four and a half to five and a half hours. At 70°F expect closer to ten or twelve.
Alongside the rise, look for a domed surface where the dough meets the container, bubbles visible through the side, and a dough that jiggles like set custard when you shake the bowl and releases cleanly from the sides when you tip it.
Under-fermented dough bakes dense and gummy with a few large tunnels. Over-fermented dough is sticky, spreads when you turn it out, and bakes flat and pale. If you have to guess, most beginners stop too early. |
content_kind | text |
content_ref | null |
course_id | course-a2f621eb91c66d28b19b044d2a35bdfb |
created_ts_ms | 1791172842291 |
duration_seconds | 660 |
id | lesn-80dfcbe12636541724fed8b0f6c586ca |
max_attempts | null |
module_id | cmod-a19106a707f786d08b592a8ee19f0ee0 |
order_index | 2 |
pass_percent | null |
release_after_days | null |
release_at_ms | null |
requires | [] |
title | Reading the end of bulk |
updated_ts_ms | 1791190341413 |
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