Bulk fermentation tips from a sourdough baker of over 10 years! Have you struggled with sourdough bulk fermentation in the past? Drop your most used sourdough bulk fermentation tips here! #sourdough #sourdoughbaking #sourdoughstarter #sourdoughbread #breadbaking #homebaker #bulkfermentation | Basil and Bloom
Bulk fermentation tips from a sourdough baker of over 10 years…
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Sourdough Bulk Fermentation 101 [Pictures!] – Sourdough Brandon
Sourdough Bulk Fermentation 101 [Pictures!] – Sourdough Brandon
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Bulk fermentation is SO difficult to get right, so I’m trying different methods. I’m currently testing out the dough temping and percentage rise method from The Sourdough Journey. The target percentage rise in the dough depends on the dough temperature, and the recommended rise percentage is based on tons of experiments done over the last few years. Tom of The Sourdough Journey explains that if you are fermenting your dough at 54-74F/12F-23C, this is considered to be cooler bulk fermentation. Fo
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The hardest part of learning to make sourdough? Knowing when bulk fermentation is actually done. 😅 Most new bakers cut it short, but here’s the secret: patience pays off. 🙌 Here are the signs your dough is ready to move on to pre-shaping:✔️ The dough feels light and airy when you jiggle the bowl.✔️ The surface is domed, with bubbles along the edges and top.✔️ If you pull the dough away with your fingers, it doesn’t stick too much and pulls cleanly from the bowl.✔️ It’s almost doubled in size (
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