![]() Judging the right point to end bulk fermentation and move to the pre-shape period requires practice and trial-and-error.Īt the end of bulk fermentation, the dough should be well aerated and there will be many gas bubbles on surface, as well as on the edges of the bowl ( see video). The total bulk fermentation time will vary tremendously based on your ambient kitchen temperature, dough temperature (FDT), flour type, and several other factors, so watch it carefully. The purpose of stretch and folds is to build strength, but if the dough is already strong, additional sets can have an unintended effect of pressing out gas bubbles.Īfter you have preformed the stretch and folds, allow the dough to rest, covered, at 80☏/26☌ for an additional 1.5 – 2 hours, or until it has nearly doubled in size. ![]() If your dough is lower in hydration or starting to fight you, stop performing stretch and folds and allow it to rest for the remainder of bulk fermentation. Note: The dough will not rise or expand much during this first period. You’ll notice it building more and more strength as you complete more stretch and folds. The dough will be very slack at the beginning of bulk fermentation. After performing the stretch and folds, I like to gently lift the dough to round it nicely in the bowl ( see video).Ĭover and rest the dough at 80☏/26☌ between each set. This entire process is one stretch and fold set. Rotate the bowl 90 degree and repeat once again on both sides. Rotate the bowl 180 degrees and repeat from the other side. Gently pull and stretch it upwards (without tearing) and fold over the opposite edge. Grab the top portion of the dough with both hands. Be careful not to incorporate much water as this is already a high hydration dough. To complete a stretch and fold, dip you hands lightly in water (*this will help the dough from sticking). Stretch and folds help build strength and extensibility in the dough, and encourage good crumb structure. The remaining three will occur in 30-minute intervals. The first three will take place in 15-minute intervals. We’ll preform a total of six stretch and fold sets during the first two hours of bulk fermentation. STEP 4: BULK FERMENTATION (6 SETS OF STRETCH AND FOLDS) when my starter is ripe and has just peaked). * Planning Tip : Since this recipe doesn’t call for preparing an off-shoot levain, I mix and prepare the autolyse roughly one hour before my normal morning starter feeding time (ie. Cooler ambient temperatures will slow down fermentation and might extend bulk fermentation significantly. However, I recommend finding a warmer spot in your kitchen (was 74☏-76☏) for resting your dough. It is an amazing tool, but not necessary for sourdough baking. I use my Brod & Taylor Proofing Box to maintain a relatively high ambient fermentation temperature. Cover the bowl with a clean shower cap or plastic wrap and rest at 80☏/26☌ for a minimum of 1 hour or as long as 2 hours. This step hydrates the flours and helps with gluten development and dough structure. Add the filtered water (90☏/32☌) and mix with your hands until thoroughly combined and no dry bits are visible. In a large mixing bowl, whisk together the flours. ![]() Sourdough bread baking is a learning process and requires a lot of patience, as well as trial and error.
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