Sourdough Bulk Fermentation 101 [Pictures!] – Sourdough Brandon
Sourdough Bulk Fermentation 101 [Pictures!] – Sourdough Brandon
6 months ago
sourdoughbrandon.com
Measuring dough temperature is the one MUST for nailing bulk fermentation. . 🔥 The warmer your dough is, the faster it will rise, but also the SLOWER it will cool down and STOP rising in the fridge! . This means that you’ll need to shape and cold ferment a warm dough waaaay sooner than you would with cool dough. . 🤔 But when is “sooner” and when is “later”? You can measure rise percentage (in volume) or simply go by look/feel (comes with experience). . If you’re feeling overwhelmed, it’s becau
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Measuring dough temperature is the one MUST for nailing bulk ferment…
22.4K viewsJan 27, 2025
FacebookFig Tree Sourdough
A dough that’s folded throughout the bulk fermentation will be stronger, have a better tension, and will have a more uniform/ even crumb than a dough that’s folded only at the beginning of the bulk fermentation and let bulk rise on its own for a few hours And in this video you can see how the dough looks like at end of the bulk fermentation for two different doughs, one folded more or less one hour apart through the bulk, the other one just once at the beginning I will talk more about this soon,
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A dough that’s folded throughout the bulk fermentation will be stron…
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Facebooksourdough_explained
FAQ - Bulk Fermentation Handling | The Sourdough Journey
FAQ - Bulk Fermentation Handling | The Sourdough Journey
2K viewsJul 7, 2022
thesourdoughjourney.com
“Is my bulk fermentation done?” THIS is what your dough should look like! 🍞✨ Save this for later so you don’t forget! One of the BIGGEST sourdough struggles? Knowing when bulk fermentation is actually done. If you’ve ever shaped too early and ended up with a dense loaf (been there 🙋‍♀️), here’s what to look for instead: ✅ Light, airy, and fluffy—like a giant marshmallow. ✅ Pulls cleanly from the sides of the container (not a sticky mess). ✅ Jiggly when you give the bin a shake.✅ Comes out of t
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“Is my bulk fermentation done?” THIS is what your dough should lo…
63.1K views7 months ago
FacebookKeep it Sweet Kitchen
Bulk fermentation with big amounts of dough is different, for a few reasons. . First and most known is that a big batch of dough ferments faster than a small batch- this is because a big batch generates and retains more heat from the fermentation process, resulting in higher dough temperature that leads to faster fermentation. . But besides this, here a a few more ways in which it’s different: 🏠 a big batch of dough takes longer to shape and transfer to the fridge, leading to significantly more
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Bulk fermentation with big amounts of dough is different, for a few rea…
18.1K views3 months ago
FacebookFig Tree Sourdough
I never thought dough that rose 400% in size during bulk fermentation would come out good. But here I am again, rewiring my brain and discovering what’s possible. I recently posted a video sharing recent bakes where the dough doubled and even tripled in size. I’ve been baking the best bread of my life since throwing out the rules I thought I was bound by and just letting my dough go. Now, dough that quadruples in size is apparently my limit. Should I let it go even further next time?! Two reason
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I never thought dough that rose 400% in size during bulk fermentat…
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FacebookThat Sourdough Gal
FAQ - Bulk Fermentation Timing | The Sourdough Journey
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thesourdoughjourney.com
Bulk fermentation, explained
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Bulk fermentation is where the magic happens ✨but it’s also the …
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After you deem bulk fermentation is “done”, normally you would mov…
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If you watch this till the end, I am showing you the same dough at t…
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