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Yes probably. Cold slows everything down. But I don't know which slows down more.

Also, having dug a bit deeper, the bacteria also break down the glutin network. So "overfermenting" is still also a way to flatten your bread. It's not just protease activity.

I just did 100% spelt loaves, using a much larger 15% starter innoculation so it would happen faster (to ensure protease isn't the problem) and at about 150% rise (alloquat jar test) I shaped and did a very short 30 minute proof before baking, no refrigration. The first loaf was overproofed already, the second loaf (35 minutes later) was flat (but airy enough to be totally edible, just flat with no ears).

Even though spelt has more protein than wheat, I can't get a good well developed strong dough with spelt. The dough is just very soft. Quite a tricky flour.

Next time I'll just proof and bake sooner, and also lower the hydration (I got a tip that spelt doesn't work at high hydrations like wheat does).

JeffG 1y ago

I’ve definitely over proofed before, always a fine balance. I’ve also noticed that if you go too high with starter you actually end up with weaker dough. I guess because the starter has already had all its gluten consumed?

To be honest the thing I have always found to make the most difference is time and manner in which the dough is worked to develop gluten.

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Discussion

Mike Dilger ☑️ 1y ago

I hear you on too much starter. Maybe I was totally wrong about the protease, and adding more starter made it worse.

I couldn't seem to work this dough. I mean, I did, but it didn't improve. I did slap-and-folds and it just wanted to tear. So I let it rest and did it again. Quite a few times and it never really got close to passing a window pane test. Maybe it's because home-ground flour isn't fine enough. Maybe spelt gluten isn't strong enough. I dunno.

This is all so easy with bread flour.