The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hot Bulk Fermentation

proofoflife's picture

Hot Bulk Fermentation

I have been working with the Tartine recipe for some time now at work, and for a few days in a row we have accidentally done the bulk fermentation at very high heat (82-95) yikes!  Our final product was a lot more dense than our normal fluffy, bubbley crumb that we usually get.  I'm guessing this is because of our mistake in temperature during the bulk fermentation.  Any suggestions??



BakerBen's picture

If it hurts don't do it ....