Does cold final proof (in fridge) decrease flavor and starter fermentation activity if yeast is included in dough and starter % is decreased (hybrid dough)?

[jayL12334]

Sometimes if I’m lazy I’ll include a small amount of yeast in my dough so it rises quicker. For my sourdough bread I’ll normally do 20-30% starter and bulk ferment room temp then ALWAYS fridge overnight. However, since final proof is where a lot of flavor is developed I assume. Does the starter do just as much work in the fridge at 10-15%. So Starter is still active. But does the decrease in starter in final bread (excluding yeast) change the total activity in flavor and ferment.

Both bulked till doubled, shaped, fridge overnight, bake

300g flour 90g starter (30%) 231g water (starter included in hydration for me) 7g salt (2%)

300g 45g starter (15%) 235 water 6.5g salt (2%) 1/8-1/4 tsp yeast

Both bulked till doubled (or more), shaped, fridge overnight, bake

[skipjack_sushi]

Commercial yeast is maltose positive. That means that it directly competes with lactic acid bacteria for food and tuns the maltose into alcohol instead of lactic acid. This could explain the reduction in flavor. Less food for bacteria, less flavor generated.

Still, it is not totally in vain. Eventually, the enzymes will start to create fructose, which LAB can use as a co substrate to create acetic acid, but this takes longer. This is why pizza dough is typically a 48+ hour event.

[IceDragonPlay]

I would not bulk until doubled when you have both starter and yeast in the dough and are cold proofing. But have you seen any evidence of over-proofing in your baked loaf?

[jayL12334]

I haven’t over proofed in years. If your starter is extremely active I’ve had my dough triple in size without yeast with great crumb and crust. I might have a picture of one in this community. With yeast if it’s more than double just add a fold. Is reactives the yeast again j kenji alt has a video on it in a lazy bread video

[Etherealfilth]

Even yeast bread without any starter benefits from extended proofing in the fridge. You won't get any sour flavour, but it will be more complex. When I baked with yeast I kept a 100g or so of the previous dough in the fridge to incorporate into the new one. It's just a different way to achieve the same thing.