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
Abe (not verified)

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 37 years. Things have changed with the new Artisan baking method, which I use now. Prior I worked at a bakery in the Eastern Sierras producing 100’s of loaves a day using yeast, sugar, salt, the standard commercial bakery ingredients.  I now make 2 to 4 loaves a week of only naturally leavened breads using the long bulk fermentation 10-14 hrs,   Short final proof, 2-4 hrs room temp, or longer in refrigerator 3-6hrs.