Mastering Bulk Fermentation
This stage is the most critical window for shaping your bread's outcome. It is where patience replaces effort, allowing gluten networks to tighten and acids to develop.
Temperature dictates the clock.
Keep your dough in a consistent, warm spot; cool rooms will stall activity, while excessive heat will cause the dough to collapse before it builds strength.
- straight-sided clear plastic container
- thermometer
- dough scraper
What goes in.
- 500gstrong bread flour
- 350gwarm water
- 100gactive sourdough starter
- 10gfine sea salt
The Stretch and Fold
Instead of kneading, gently pull the edges of the dough upward and fold them over the center every thirty minutes. This builds structure without tearing the delicate gas bubbles.
The method.
Initial mix
Combine flour, water, and starter until no dry spots remain. Let rest for thirty minutes before adding salt.
Fold intervals
Perform four sets of stretches and folds, spaced thirty minutes apart. Watch for the dough to become smooth and less sticky.
The quiet phase
Place the dough in your straight-sided container. Mark the starting height with a piece of tape on the outside.
Monitor growth
Observe the dough until it has expanded by about half its original size. Look for small air pockets against the container walls.
Final assessment
Gently poke the surface; if the indentation springs back slowly, the fermentation is complete and the dough is ready for the bench.
When it doesn't go to plan.
Use a straight-sided container to make the volume increase easy to measure.
If your kitchen is cold, place the dough inside a turned-off oven with the light on.
Always perform your folds with wet hands to prevent the dough from sticking to your skin.
The ones that keep coming up.
How do I know if I over-fermented?
The dough will look slack, feel sticky, and smell aggressively sharp or vinegary.
Does humidity change the timing?
Humidity affects the surface of the dough, but ambient temperature is the primary driver of fermentation speed.
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