Ahhhhhh yes, bulk fermentation. The part of sourdough baking that so many of us can't master, and once we finally feel like we have it down, something shifts (like the weather), and we are back to square one and figuring it out all over again.
Does this sound familiar?
Knowing when bulk fermentation is complete is one of the most important steps in sourdough baking, and perhaps the most difficult..
Getting bulk fermentation correct can make the biggest difference in how your bread turns out - a light, airy crumb vs. a dense, flat brick.
So how do you know when bulk fermentation is complete? Unfortunately there is no set time limit, but here are some signs to watch for:
Your dough should increase by about 50% in size - when I first started baking, I was told my dough should double in size, but this isn't the case. When it doubles in size, it's generally over-fermented. Ideally, your dough should grow by about 50%.
Your dough should be slightly tacky to the touch, but not sticky - sticky dough is usually under fermented and very difficult to work with.
Your dough should have a good jiggle to it - if your dough doesn't jiggle, it's most likely under-proofed and needs more time to ferment. Under-proofed dough has not had enough time for gasses to build up within the dough, therefore allowing for less movement.
Your dough should have bubbles on the top and on its sides - the bubbles are a sign that yeast has been actively producing carbon dioxide gas, which causes the dough to rise, The bubbles are a great sign that your dough has fermented properly.
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So how long does it normally take for dough to ferment?
Again there is no one size fits all for bulk fermentation. There are so many factors that go into this, the biggest one being TEMPERATURE. Remember, the hotter the environment, the shorter the fermentation time.
For reference, in the summer our house is usually around 78F and my dough takes around 3 hours to complete bulk fermentation. During the cooler months (I live in south Florida, but it does cool down here too), our house is around 70F and it takes about 6-8 hours. I like to tell people to plan for your dough to take about double the time to ferment in the winter than it does the summer, but if it's even colder where you live, it can take even longer. Just watch for the signs I described above and that will help you identify when your dough is ready to shape.
What is the difference between bulk fermentation and cold proofing?
Bulk fermentation is the first rising period of the dough before it's shaped, while the cold proof is the final rise of the dough and it's done in the refrigerator. The bulk fermentation is important because it allows for gluten development and structure, while the cold proofing further enhances the flavor and helps control the rise.
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