If you’ve been following along for a while, you know I’m all about keeping sourdough simple. As a busy mom, I don’t stress about ratios or hydration levels—my goal is to teach you how to incorporate sourdough into your daily routine without all the complexity. However, there is one step in the sourdough process that can truly make or break your bread: sourdough bulk fermentation.
In this guide, I’m going to break down the bulk fermentation process to make it easier to understand, so you can feel confident in your sourdough baking. Let’s dive in!
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What is Sourdough Bulk Fermentation?
At its core, sourdough bulk fermentation is just a fancy term for the rising process. It’s when your sourdough starter ferments the dough, developing the flavors and textures that make sourdough so delicious. The dough sits and rises, allowing the natural fermentation process to do its thing.
The key here is patience. This is where all the magic happens, and it’s essential to give your dough enough time to rise, develop flavor, and strengthen the gluten structure. If you rush this step, your sourdough won’t be as flavorful or have the desired texture.
For a more in-depth look at how to make your own sourdough starter, be sure to check out my sourdough starter recipe here. It’s the foundation for any sourdough bread, and understanding how to feed and care for your starter is just as important as mastering the bulk fermentation process. You can also check out my post on how to feed a sourdough starter to make sure your starter is always healthy and ready to go.
Bulk Fermentation vs. Proofing: What’s the Difference?
A common question I get asked is, “What’s the difference between bulk fermentation and proofing?” It’s really simple:
- Bulk fermentation happens before you shape your dough. During this stage, your dough is left to ferment and rise.
- Proofing occurs after the dough has been shaped into its final form. It’s the final rise before baking.
Understanding this difference helps you know when to stop and start each step in the process, ensuring you’re not jumping ahead or missing a crucial stage.
The Right Temperature for Sourdough Bulk Fermentation
Temperature plays a significant role in sourdough bulk fermentation. The ideal temperature for your dough to ferment at is around 75°F to 78°F (24°C to 26°C). At this temperature, the wild yeast and bacteria in your sourdough starter can work their magic without over-accelerating or slowing down.
If your kitchen tends to be cooler, you can create a warmer environment by placing your dough in a slightly heated oven (with just the light on) or by using a bread proofing box. These tools create a controlled environment, which is especially helpful during cooler months or in drafty kitchens.
The Best Containers for Bulk Fermentation
The best container for sourdough bulk fermentation is the one that works best for you. Ideally, the container should be glass with straight sides, as it helps you see how much the dough has risen. Glass also retains heat well, creating a stable environment for fermentation.
That said, I personally use mixing bowls with lids to ferment my dough, and it works great! You can also purchase proofing containers, but it’s not necessary. The key is to have enough room for the dough to expand and enough coverage to keep it warm and protected.
Stretching and Folding the Dough During Bulk Fermentation
One of the most important steps in sourdough bulk fermentation is strengthening the dough. During this phase, you’ll want to perform a process called stretch and fold. This technique helps strengthen the gluten network in the dough, giving your bread that classic chewy texture and structure.
Here’s how to do it:
- Gently stretch the dough and fold it over itself.
- Rotate the bowl 90 degrees and repeat the process.
- Do this every 30 minutes or so for the first few hours of fermentation. This helps create the desired structure without having to knead the dough for long periods.
This is the technique you’ll want to use for making loaves like boules or batards. For breads that require a lot of kneading, such as bagels or cinnamon rolls, a stand mixer can help speed up the process and give you the structure you need.
How Do You Know When Bulk Fermentation is Done?
So, how can you tell when your dough is ready? The best indicator is when the dough has doubled in size, but it should also be strong and elastic to the touch. It should hold its shape but still feel soft and pliable.
Here’s a pro tip: If you don’t have a bowl with straight sides, you can take a small piece of dough (about a tablespoon) and place it in a shot glass or clear container. This way, you can see the dough’s growth more clearly and know when it’s doubled.
Pro Tip: It takes practice, so don’t worry if you don’t get it perfect the first time. You’ll soon learn the rhythm of your dough and how long it typically takes to reach the ideal stage of fermentation. Taking notes on how long the fermentation takes, how many stretch and folds you perform, and other factors is also helpful. This will allow you to understand what works best for your dough and give you the best results.
Frequently Asked Questions About Sourdough Bulk Fermentation
1. How long does bulk fermentation take?
The length of bulk fermentation can vary depending on factors like the temperature and your specific dough. On average, bulk fermentation can take anywhere from 4 to 6 hours, but it can be longer in cooler environments. You’ll need to observe your dough and judge when it’s ready.
2. Can I bulk ferment in the fridge?
Yes! If you need to slow down the fermentation process, you can place your dough in the fridge for an extended bulk fermentation (often referred to as “cold fermentation”). This helps develop deeper flavors. Just be sure to take it out and let it warm up a bit before shaping and proofing.
3. Can I skip bulk fermentation?
Technically, you could skip bulk fermentation, but you’ll miss out on the wonderful flavor and texture that comes from this step. Bulk fermentation is where most of the sourdough flavor develops, so it’s an essential part of the process.
4. How do I know if my dough is over-fermented?
If your dough has been left to ferment too long, it may start to collapse or feel overly loose. Over-fermented dough will be overly sticky, hard to handle, and may lose its structure. To avoid this, keep an eye on the dough and don’t let it rise too much. If in doubt, it’s better to err on the side of under-fermentation.
5. Can I speed up bulk fermentation?
While it’s tempting to rush the process, sourdough bulk fermentation needs time to develop the right flavors. However, if you’re in a pinch, you can increase the fermentation temperature slightly (but be careful not to make it too warm, as this can lead to undesirable results). Just keep in mind that patience is key!
6. What should I do if my dough isn’t rising during bulk fermentation?
If your dough isn’t rising, it could be due to the temperature being too low, your sourdough starter being inactive, or insufficient time. Try placing your dough in a warmer spot, ensuring your starter is active (check out my post on how to feed your sourdough starter), and giving it more time. Sourdough can sometimes be slow, but it’s worth the wait!
More Sourdough Resources for You
If you’re new to sourdough or looking to improve your skills, check out my other blog posts to help guide you along the way:
- Simple Beginner’s Guide to Sourdough: A great place to start if you’re just getting into sourdough baking.
- How to Feed a Sourdough Starter: Learn how to care for your sourdough starter so it stays healthy and active.
- Sourdough Starter Recipe: The recipe you need to begin your sourdough baking journey.
- Easy Sourdough Bread Recipe: A simple recipe to get you started with making your first loaf of sourdough bread.
