What You Need to Know About Bulk Fermentation

BULK FERMENTATION is one of the MOST important steps in sourdough bread making, and quite possibly the most challenging to conquer. During the bulk fermentation step the yeast is multiplying in the developed dough, and just like the name suggests, the dough ferments in a large, single mass.

When bulk fermentation is complete, the dough is divided, shaped and proofed again before baking.

Why is bulk fermentation important?

Because it is the stage of sourdough when the dough is accumulating gases which will determine the structure and flavor of the sourdough bread.

Proper fermentation is crucial in sourdough baking, and even with the best tools, ingredients and experience, if you misjudge bulk fermentation, your dough could turn out over or under proofed.

What’s the best way to control bulk fermentation?

The best way to control it is to keep your dough at a constant temperature throughout bulk fermentation. Sourdough yeast perform best at temperatures between 75-82F.

This can be difficult to control when you live somewhere with fluctuating temperatures and seasons with steaming hot days and cold nights.

There are a couple of tools that you can use that can help control the temperature:

1) Proofers

2) Bread mats

3) Controlling your hydration- higher hydration doughs will proof faster than lower hydration dough.

How long does bulk fermentation take?

It varies based on temperature (are you used to hearing this yet?), the recipe you used and the amount of starter you used. But on average it’s between 4-10 hours. During summer months, it usually only takes my dough 3-5 hours to ferment, but when it's colder outside (and in my house) it can sometimes take 8 hours or more. And you can't always rely on time, go by the look and feel of your dough - use your baker instincts!

How can you tell when bulk fermentation is complete?

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.

Unfortunately there is no set time limit, but here are some signs to watch for:

Your dough should increase by about 30-50% 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 30-50% (this will depend on dough’s temperature).

Your dough should be slightly tacky to the touch, but not super sticky - sticky dough is usually under or over 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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Upcoming Event's and Classes:

Next Market: May 17th 6-10pm @ Stormhouse Brewing

Next Sourdough Class: May 24th @ Stormhouse Brewing

I might add a few more classes in May so stay tuned for that!