Master Dough w/starter - degas or not

Hello -

I am following master dough with starter recipe and have the following question.
I noticed that there is no degas after 24 hours of fermentation and that the dough is balled after 20 minutes initial fermentation/rest.

Can someone explain why there is no degas after 24 hours? Is there a technical reason when starter is used when it comes to degas?

Also I noticed that dough with starter was balled and refrigerated rather than bulk fermented. Any reason for it?

Just trying to learn as much as I can.


Roman K.
posted over 4 years ago

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Not sure about how the starter plays into this, but when degassing, as the name suggests, we're removing an excess of carbon dioxide. It's supposed to strengthen the dough, but it does so at the expense of an open crumb structure.

For lower yeast formulations with longer fermentation times, it's not as common to degas.

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Raj Irukulla admin
posted over 4 years ago

There are two main processes at the beggining which I suggest in the book - Bulk Ferment or Starter. When using a starter you already are getting plenty of flavor from it so there is no reason you would need to do both
When you bulk ferment you are not typically using a starter so the 24 he rise is needed to create more flavor. The process of these two/steps are done when you are not happy with the flavor profile of just using yeast.
Old dough method is another way to make your dough more flavorful. In the boom I give you as many as I can.

When you bulk ferment during the first part you are not cutting and balking that's why you need to degas your dough in the mixer after 24hrs then ball and refrigerate ..

Hope this helps and separates the two

Tony Gemignani admin
posted over 4 years ago

Perfect. Thanks Tony and Raj. That is the information I was looking for.

Have a master with starter but decided to bulk ferment for the first 24 hrs and ball it for the next 24.

Looking forward to it.

Thanks again

Roman K.
posted over 4 years ago

I'm so glad this site is here. I had the same question.

Thank ya!

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Tony B.
posted over 4 years ago

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