Process
Bulk fermentation
You might say: first rise, first fermentation
The first fermentation of the whole batch, after mixing and before dividing.
- What it does
- Produces dough that is smooth, strong, easy to handle and well-risen.
- Ask
- Is the dough risen, airy and strong enough to divide?
What to look for
- A domed, jiggly dough with bubbles at the edges
- Volume growth in a straight-sided tub
Parts
- Stretch and fold: Lifting the dough and folding it over itself a few times during bulk fermentation.
- Volume rise: How much the dough has grown since mixing, read in a straight-sided container or a small sample jar.
Sources
- Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes, ch. 1, p. 9
Bulk fermentation lasts for many hours, punctuated by a number of folds, and the dough slowly reaches maturity.
- Maurizio Leo, The Ultimate Guide to Bread Dough Bulk Fermentation, article
When performed correctly, a successful bulk fermentation will result in bread dough that’s smooth, strong, and easy to handle
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