Tried a 17hr preferment w/30 min. autolypse and got way too much rise early

[pythonic]

If you have softball size bubble sticking out the top of your doughball after only 24hrs is it better to decrease yeast, lessen poolish time or dump the autolypse?  Im going for a 3-4 day cold ferment.  Also, if dough has a yeasty or alcohol taste to it its underfermented right?

[dellavecchia]

If you have softball size bubble sticking out the top of your doughball after only 24hrs is it better to decrease yeast, lessen poolish time or dump the autolypse?  Im going for a 3-4 day cold ferment.  Also, if dough has a yeasty or alcohol taste to it its underfermented right?

A number of things stick out for me here. A pre-ferment is used in situations where you want the fermentation to happen before the final dough is mixed. This gets you flavor and complexity without long fermentation times on the workflow side. And it is normally done in fairly large percentages of the final dough. So using a pre-ferment and then cold fermenting for 3-4 days is taking two completely different techniques of fermentation, which work on their own respectively, and combining them.

That is probably why you smell alcohol in your dough and you have a large bubble in the center. That large bubble is due to the gluten bonds being completely broken down inside the dough, and the escaped gas from fermentation pooling at the top from gravity. Your dough is over fermented.

John

[pythonic]

A number of things stick out for me here. A pre-ferment is used in situations where you want the fermentation to happen before the final dough is mixed. This gets you flavor and complexity without long fermentation times on the workflow side. And it is normally done in fairly large percentages of the final dough. So using a pre-ferment and then cold fermenting for 3-4 days is taking two completely different techniques of fermentation, which work on their own respectively, and combining them.

That is probably why you smell alcohol in your dough and you have a large bubble in the center. That large bubble is due to the gluten bonds being completely broken down inside the dough, and the escaped gas from fermentation pooling at the top from gravity. Your dough is over fermented.

John

John,

I've followed this same technique minus the autolypse and have had excellent results.  I'm using fazzari's recipe and techniques under his hydration thread.   I'm just thinking the autolypse put my yeast into hyper speed.

[dellavecchia]

John,

I've followed this same technique minus the autolypse and have had excellent results.  I'm using fazzari's recipe and techniques under his hydration thread.   I'm just thinking the autolypse put my yeast into hyper speed.

That may be. I have never seen a night and day difference in yeast activity with using autolyse and not. Try again without autolyse using the same workflow and see of your hunch is correct.

John

[pythonic]

I reballed my doughballs and they turned out fine so i guess the blowout didnt effect the end product.  Weird.