July 6, 2020 - 10:48am
How do you know when your dough is properly fermented during the bulk ferment?
I'm super confused about how to know when a bread is properly fermented during the bulk ferment phase, before you put it in the fridge or shape it for baking. Thanks!
There are many different variables that will shape the answer to your question, and without further information there’s not going to be a very good answer. Some of these variables include (but are not limited to):
The list goes on and on.
However, there are a number of ways to make educated guesses based on technique and observation. Some of these include (but are not limited to):
I’m sure that many others will have more (and probably better) answers for you. In the meantime, keep reading (knowledge is power). Keep baking (practice makes perfect). And keep on keepin’ on!