How to Use the Fermentation Tracker
The Fermentation Tracker is a precision tool designed to measure the progress of dough fermentation by tracking volume rise. It works with all types of dough, whether you’re using commercial yeast, organic sourdough starter, or other pre-ferments.
Instructions for Use:
- After completing the mixing stage, insert a small sample into the bottom of the tracker tube until it reaches the zero mark. You can use the supplied pump from the opposite end to vacuum the dough inside the tube. Place the tube in the base, secure the lid, and keep the tracker next to the main dough.
- As fermentation progresses and COz is produced, the dough sample will rise within the tracker tube. The tool displays fermentation progress from zero to over %200, allowing you to monitor the process and ensure proper proofing. It helps prevent over- or under-proofing, leading to consistent results.
The Fermentation Tracker is optimised for ambient fermentation. Since the sample size is much smaller than the main dough (around 20 grams), it reacts faster to temperature changes. Avoid placing the tracker near heat sources, cold drafts, or any area with significant temperature fluctuations.
Using the Fermentation Tracker is a clever alternative to following standard recipe timings. Factors such as the activity strength and amount of starter or yeast, ambient temperature, the season, atmospheric pressure in different geographic locations, and many other factors affect microbial behaviour and fermentation progress, not just time. With the tracker, you can rely on the fermentation index numbers, since microbes don’t have a clock.
Fermentation Index Numbers:
The ideal fermentation index depends on the flour quality, dough hydration, and strength. Here are some general guidelines:
– For commercial yeast, typically aim for an index of 100 before baking. For enriched doughs, this can go up to 200.
Fermentation Index Numbers:
The ideal fermentation index depends on the flour quality, dough hydration, and strength. Here are some general guidelines:
– For commercial yeast, typically aim for an index of 100 before baking. For enriched doughs, this can go up to 200.
– For classic sourdough loaves, depending on the composition, aim for an index between 70 to 85, start shaping at 10 points earlier.
– If your mixing method involves adding starter first and salt later with a 30-minute delay, shape at 60 and retard (refrigerate) at 70 to 75.
– If all ingredients are mixed at once, shape at 70 and retard at 85-80.
The B series gradient follows the same principle but starts from a higher zero mark and accommodates larger samples, increasing accuracy. This setting is ideal for more sensitive doughs. For example, I shape baguettes at B-46 and bake them at B-61.
Note:
Fermentation process begins the moment the starter is added to the dough, so any delays should be accounted for in the tracker index. It is essential to sample the dough after incorporating salt and finishing kneading.
Best Practices:
- Complete all mechanical processes (e.g., folds) before the dough reaches an index of 30.
- Pre-shaping (if you do) should be done about 10 index points below the proposed shaping index.
- Stronger flours or added gluten can extend fermentation process, resulting in higher index numbers.
- Avoid placing large pieces (e.g., walnuts) in the tracker sample; it’s better to add them later by lamination.
Cold Fermentation (Retarding):
Cold fermentation can last up to 24 hours at temperatures below 4°C, with 12 hours being optimal. You don’t need to place the Fermentation Tracker (FT) in the retarder, but if you do, the tracker sample may shrink in the cold.
However, it should return to its original state by the end of the process. No significant dough rise is expected during this stage; if it does occur, check the fridge temperature.
To verify the refrigerator’s temperature, place a glass of water in different areas of the fridge and measure the water’s temperature after three hours.
Domestic
refrigerators often have temperature fluctuations in different zones, so it’s important to ensure that the environment stays consistently below 4°C to prevent unwanted microbial activity.
Avoid using detergents on the Fermentation Tracker or other dough tools, as even trace amounts can harm beneficial microbes. Instead, use the Discharging applicator with tap water to clean the tube.
Happy baking with your Fermentation Tracker! Feel free to reach out with any questions, and l’d love to see your bread creations. To connect with us on Instagram, scan the QR code below.
Track your Sourdough fermentation journey with Love and Science.
Mir Hamid
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