Bulk Fermentation Time
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Bulk fermentation time

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How long should the bulk fermentation be? The answer is: “It depends” Reminder: the bulk fermentation starts the moment starter is being added to the dough and finishes with the shaping. It includes the foldings. The bulk fermentation can be anything from just 3h to 10-12h overnight on the counter. And this will be influenced mainly by 2 factors 🌾The temperature in your kitchen The warmer, the faster the fermentation will happen and the shorter the bulk will be. To give you some hints, at 20°C / 68°F the bulk in my case is somewhere around 6-7h, whereas at 24°C / 75°F be 4.5-5h. *the above are applicable for 20% starter in the recipe 🌾The amount of starter the recipe you follow calls for. The more starter, the faster the fermentation will happen. Most of the recipes will
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What dough looks like when it's done with the bulk fermentation. This dough was 80°F for the majority of the bulk fermentation, sometimes erring on the side of 78-79°F, but I did my best to keep it close to 80. I've been experimenting with trying to influence the temp of my dough by putting it in the oven with the light on and sometimes even adding a cup of boiling water to the oven rack to warm it up in there. I'm really enjoying the faster bulk fermentation, and I also find it's more pred...
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There’s no one-size-fits-all timeline for bulk fermentation. That’s what makes it so tricky. BUT once you understand what’s actually happening in your bowl, it gets a lot easier to read your dough. Bulk fermentation begins the moment you mix your starter into the rest of your ingredients and ends when you shape the dough into a loaf. During this time, your dough is fermenting in one large blob. That’s actually where the name “bulk” comes from. It’s the first rise, before the dough is divide...
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Big fan of the early lamination to build gluten, and it’s doubly effective for adding inclusions early on as well. Saw this recently from @crustycravingsbyhannah so had to give it a try! I really like inclusions being a part of the dough during bulk fermentation. They get spread out more evenly and their flavors start permeating the dough. The smell of olives and Parmesan is 🤌🏼🤌🏼🤌🏼 I’m trying out a higher hydration dough (75%) with this one, and I had some extra time so I did an autolyse and...
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I love a fermentolyse because it jumpstarts the bulk fermentation and speeds things up a little bit. (Salt slows down fermentation.) But I was curious if there’d be a noticeable difference in the crumb or oven spring. Ultimately, they look nearly identical, but there are slight differences. The fermentolysed dough (is that a word?) did have a slightly better rounded shape, though I’m not quite sure which factor contributed to this more: 1. The jumpstart on the bulk fermentation (if I had le...
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Stop watching the clock—watch the dough instead. Here are my top 4 signs your bulk fermentation is done (no guesswork needed!) 1. Jiggly like Jell-O when you gently shake the bowl. 2. Soft like a marshmallow—it should feel pillowy when you press it. 3. Pulls away from the sides of the bowl cleanly. 4. Doubled in size and full of bubbles. Pro tip: If it tears when you stretch it—it’s not ready. If it resists but stretches smooth—it’s go time! Don’t let your dough overproof—learn the...
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Watch out!! That bulk ferment time is lightning fast right now #sourdough #sourdoughbaking #bulkfermentation
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