The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bulk ferment

andhodge's picture

Bulk ferment

December 20, 2012 - 12:19pm -- andhodge


I have a quick question. I'm leaving for 5 hrs and want to turn my house temp. down to 63F and have a bulk ferment happen for 5 .5 hrs.. Normally I bulk ferment at 72F for 3.5hrs. Will this work?

I am making pain au gruyere with a sourdough stater, 80% hydration, 300g ww and 700gAP, two loaves. 


Please help!!!!



Larry Clark's picture

Stretch, Fold, and then...

April 29, 2008 - 8:27pm -- Larry Clark

what? Is a bulk ferment necessary? For sourdough, I do a Stretch and Fold about every 45 minutes for a totlal of three or four S&Fs. With yeasted doughs, it's usually a total of three S&Fs at 20 minute intervals. At this point, I just shape the dough , let rise and bake. Would a bulk ferment after the final S&F be beneficial?



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