Reading Bulk Fermentation in Real Time
Why this is the most important skill
Getting bulk fermentation right is the single biggest factor in bread quality. Underfermented bread is dense, gummy, and bland. Overfermented bread is slack, hard to shape, and flat.
BULK FERMENTATION, OR FIRST RISE, BEGINS when mixing finishes and continues until the dough is divided. This is a critical period in the breadmaking process when the dough begins fermenting in a single, large mass. During this time, organic acids, carbon dioxide, and other compou
Stretch and fold: building strength during bulk
Thickness and insulating properties: Either thick or thin containers will work well, just be mindful of how each might affect the dough temperature. Thick-walled or insulating containers will keep the dough’s temperature constant, even in the presence of changing external temperatures. Conversely, thin or thermodynamically neutral containers will keep the dough closer to ambient temperatures.
Stop performing sets when the dough becomes thick and elastic, has cleanly defined edges, and starts to resist relaxing outward after its 30-minute rest.
The four stages of bulk
Stage 1 (right out of mixing): Shaggy, weak. Edges are flat and parallel with the ground.
Stage 2 (early bulk): After one set of stretches and folds. Gains some strength but still shaggy.
Stage 3 (ready to divide): Risen, billowy, bubbles on top and sides. Jiggles when shaken. Smooth texture. Edges dome downward toward the bowl.
Stage 4 (gone too far): Sticky surface, excessively gassy, more extensible than elastic. Many small bubbles trapped at the bottom and sides, like frothed milk.
Shaggy, weak. Edges are flat and parallel with the ground. No bubbles yet.
When to end bulk fermentation
In most cases, I like to wait around 30 minutes between sets. This time seems to be a good starting point for most doughs to relax and spread out in the bulk fermentation container—which is precisely when you want to give it another set. However, if you’ve minimally mixed (around a short mix) and the dough is understrengthened, you might only need 15 minutes of rest between sets (as seen in My Best Sourdough, this page ). In this case, you can perform a few early sets spaced out by 15 minutes, then increase the interval as the dough strengthens and starts showing a reluctan
Temperature as your guide
Temperature is the most important factor in setting the timeline for bulk fermentation. If your final dough temperature comes in below the target (usually 78F/25C), expect to extend bulk fermentation. If it comes in a few degrees higher, expect to divide earlier.
At 78F: bulk typically takes 4-5 hours. At 68F: expect 8-10 hours. At 80F: check at 3 hours.
Don't watch the clock. Watch the dough. Use temperature as a guide for when to start checking, not as a timer.