Sourdough Bulk Fermentation Guide Signs Stages with Time Stamps How Your Dough Transforms During Bulk Fermentation • Smoother texture • Visible bubbles form throughout the dough • Dough rises increases in volume • Dome shaped top • Jiggly, airy movement • Becomes less sticky 🔍 Important Bulk Fermentation Notes *Bulk fermentation time will vary based on: • Room temperature • Flour type • Starter strength • Hydration level • Bulk fermentation starts when you add your starter to the dough • Always
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Sourdough Bulk Fermentation Guide Signs Stages with Time Stamps How Your Dough Transforms During Bulk Fermentation • Smoother texture • Visible bubbles form throughout the dough • Dough rises increases in volume • Dome shaped top • Jiggly, airy movement • Becomes less sticky 🔍 Important Bulk Fermentation Notes *Bulk fermentation time will vary based on: • Room temperature • Flour type • Starter strength • Hydration level • Bulk fermentation starts when you add your starter to the dough • Always
15.8K views3 months ago
FacebookThe Sourdough Nerd
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Sourdough Bulk Fermentation 101 [Pictures!] – Sourdough Brandon
Sourdough Bulk Fermentation 101 [Pictures!] – Sourdough Brandon
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sourdoughbrandon.com
Knowing when to end the bulk fermentation is probably THE CHALLENGE we’ve all got at some point, until we’ve made bread enough times to become able to better read, feel, understand our dough The Unreliable Advice We hear these tips everywhere, but they are highly subjective and often inaccurate: • “Jiggly Dough”: How jiggly is enough? This is highly dependent on your specific flour and dough hydration • “Comes off the bowl easily”: The dough might separate early, long before it has developed eno
0:55
Knowing when to end the bulk fermentation is probably THE CHALLENGE we’ve all got at some point, until we’ve made bread enough times to become able to better read, feel, understand our dough The Unreliable Advice We hear these tips everywhere, but they are highly subjective and often inaccurate: • “Jiggly Dough”: How jiggly is enough? This is highly dependent on your specific flour and dough hydration • “Comes off the bowl easily”: The dough might separate early, long before it has developed eno
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Hot take: Those bulk fermentation charts floating around everywhere? They're basically useless unless you're using them for the exact recipe they were created for. And even then, it can be quite a range depending on a variety of variables outside of the recipe developer's control. For example, what's the humidity in your home? Your altitude? How did you maintain your starter prior to beginning the recipe? SO many variables affect fermentation speed. Here's just a quick list of the major ones: →
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Maria Baradell on Instagram: "Sourdough bread bulk fermentation ✅ Pre shaping ✅ I uploaded a long form video in my YouTube where I explain this part of the process. My YouTube username is Leafandloaf Please subscribe and share🙏🏼 I’m trying to get to 500 subscribers! Thank you so much! Comment PROCESS if you want me to send you a DM with the link to the blog post where I explain my whole process, step by step, to make sourdough bread in bulk. There you will find all the videos I have been creat
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