The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Does bulk fermenation differ from shaped loaves fermentation from a chemical presepctive?

ramat123's picture
ramat123

Does bulk fermenation differ from shaped loaves fermentation from a chemical presepctive?

Bulk is for flavours and shaped fermentation is for getting a more airy and open crumb (and more of course) but is there a chemical difference or it is just the same process after cut the bulk to pieces and shape it?

suave's picture
suave

If they are run at the same temperature - no.

jak123's picture
jak123

well, there is something to be said for wide/long layers of gluten in the bulk process. I have tried no bulk ferment and shaping right away and saw a difference. Would love to hear other thoughts....if it made no difference, why does every recipe call for a bulk rise?

suave's picture
suave

wide/long layers of gluten in the bulk process 

  I'm sorry, I have no idea what this means.

jak123's picture
jak123

if you take a golf ball size piece of dough and a basketball size piece of dough and you let it "rise" and build gluten, the basketball size one will create much bigger, stronger layers of gluten and will make a difference in the end product.

dmsnyder's picture
dmsnyder

My understanding is incomplete, but the larger dough mass has a higher percentage under anaerobic conditions which favor acid, alcohol and aldahyde production, which are important for dough strength and for flavor. You could say this is a "chemical" difference. Basically, oxygen or its absence each promote different metabolic pathways for bacterial processing of sugars resulting in differing metabolic byproducts.

David

ramat123's picture
ramat123

I feel I have a better understanding of the different fermentations now.