The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
Mic's picture

Bulk Fermentation Tubs

March 15, 2018 - 11:28am -- Mic

I've now read in a couple of books to use plastic rectangle/square/round bulk fermentation tubs (my word).  Makes sense as it is easy to tell when the dough has doubled. 

1.  Does anyone use these?

2.  If you use one, do you just dump the dough in the tub or do you still ball it up and put the ball in the tub. 

Thanks in advance.

AussieBloke's picture


March 15, 2018 - 9:31am -- AussieBloke

Hello all, I've been a kitchen enthusiast for many years but have only recently discovered the joys of bread baking. It appeals to the mad scientist in me. After a few flops I've had some success with a basic ciabatta formula of

Poolish = 35% final dough

Final hydration = 75%

Salt = 2%

Yeast = 0.7%

Of course now that I've produced a few nice tasting loaves I want to mess around with it :)

NeilM's picture

Brewing Vinegar

March 15, 2018 - 6:56am -- NeilM

Noticed a couple threads about this but their old so didnt want to bring up dead posts.


Been Brewing Vinegar for a couple years now, first as a curiosity and then discovering it tastes better, fuller taste, smoother. First one was Apple, just bought unpasteurized apple juice from store and added culture from Braggs ACV bottle. Grew a nice thick mother, a nice piece that can be used for all future batches, the stuff is expensive to buy.

Easy to make and adds great taste to bread, I also use Kifer to add acidity for long hydrations.

gwschenk's picture


March 14, 2018 - 8:43pm -- gwschenk

Forgive me , Bakers, for I have sinned.

My life is sort of complicated, but I saw a window of opportunity to get a starter going and bake a sourdough loaf last Saturday. I used Hamelman's method. Everything was great, but at the crucial time, I fed the starter instead of doing a build. Since I wasn't going to have an opportunity again for another month or so, the starter made some great pancakes!

But I need bread for lunch sandwiches during the week, I had limited time. What to do?

gerryp123's picture

Proof After Retarding?

March 14, 2018 - 7:46pm -- gerryp123

Standard sourdough bake usually requires a long refrigeration (10-14 hours) to slow down the fermentation.  Following this refrigeration most recipes call for 2-3 hour proof at room temperature before baking..

Wondering if I can skip this proof and go directly from refrigerator into the (Dutch Oven) bake.  Certainly easier to score and to handle a slack loaf .  Might produce more steam and better rise.

Make any sense?

jmoore's picture

Tasting over-proofed?

March 14, 2018 - 4:06pm -- jmoore

I find myself pushing the bulk and final proof more and more in search of a more open crumb. However, when I do this, they seem to taste over-proofed, if there is such a thing. They don't look over-proofed, and have great oven spring. 

Is it possible for a loaf to be over-proofed without looking it? Or perhaps my taste-buds are just odd, or I have a preference for milder tasting loafs.



Updated photo.


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