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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Sourdough Bulk Fermentation 101 [Pictures!] – Sourdough Brandon
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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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