The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Long bulk, short second rise

Bakebreadbehappy's picture

Long bulk, short second rise

Does anyone use a long (10 hours) first rise with limited shape and folds and a short second rise of only an hour or two with a naturally leavened bread? Most of what I see out there has a shortish bulk and a longer second. Any thoughts on the reverse? What would be the pitfalls or benefits of one way versus the other? Thanks!

Abe's picture

More often then not it'll be a longer bulk and shorter final proof unless there is refrigeration involved.

DesigningWoman's picture

that gets mixed and forgotten about for about 12 hours, with maybe a fold four hours after mixing and another couple of folds an hour or so before shaping.

I'm a big fan of Abe's DNB. :)


PS, love your handle!

Hill Country Bread's picture
Hill Country Bread

I just started baking after a 35 years. Things have changed with the Artisan baking method, which I use now. Prior I worked at a bakery in the Eastern Sierras producing 100’s of loaves a day.  I now make 2 to 4 loaves a week of only naturally leavened breads using the long bulk fermentation method, autolyse, bulk fermentation 4-5 hrs at room temp 70F, then 10-12 hrs in fridge, shape, then 4-5 hrs proof and bake.