Generally, I like to end bulk fermentation when the dough is just under double in size.
The dough should be slightly rounded on the edges of the bowl, if the dough is flat, you most likely didn’t build enough strength in the dough. Judging the right point to end bulk fermentation and move to the pre-shape period requires practice and trial-and-error.Īt the end of bulk fermentation, the dough should be well aerated and there will be many gas bubbles on surface, as well as on the edges of the bowl ( see video). The total bulk fermentation time will vary tremendously based on your ambient kitchen temperature, dough temperature (FDT), flour type, and several other factors, so watch it carefully. The purpose of stretch and folds is to build strength, but if the dough is already strong, additional sets can have an unintended effect of pressing out gas bubbles.Īfter you have preformed the stretch and folds, allow the dough to rest, covered, at 80☏/26☌ for an additional 1.5 – 2 hours, or until it has nearly doubled in size. If your dough is lower in hydration or starting to fight you, stop performing stretch and folds and allow it to rest for the remainder of bulk fermentation. Note: The dough will not rise or expand much during this first period. You’ll notice it building more and more strength as you complete more stretch and folds. The dough will be very slack at the beginning of bulk fermentation. After performing the stretch and folds, I like to gently lift the dough to round it nicely in the bowl ( see video).Ĭover and rest the dough at 80☏/26☌ between each set. This entire process is one stretch and fold set. Rotate the bowl 90 degree and repeat once again on both sides. Rotate the bowl 180 degrees and repeat from the other side. Gently pull and stretch it upwards (without tearing) and fold over the opposite edge. Grab the top portion of the dough with both hands. Be careful not to incorporate much water as this is already a high hydration dough. To complete a stretch and fold, dip you hands lightly in water (*this will help the dough from sticking). Stretch and folds help build strength and extensibility in the dough, and encourage good crumb structure. The remaining three will occur in 30-minute intervals. The first three will take place in 15-minute intervals. We’ll preform a total of six stretch and fold sets during the first two hours of bulk fermentation. STEP 4: BULK FERMENTATION (6 SETS OF STRETCH AND FOLDS) when my starter is ripe and has just peaked). * Planning Tip : Since this recipe doesn’t call for preparing an off-shoot levain, I mix and prepare the autolyse roughly one hour before my normal morning starter feeding time (ie. Cooler ambient temperatures will slow down fermentation and might extend bulk fermentation significantly. However, I recommend finding a warmer spot in your kitchen (was 74☏-76☏) for resting your dough. It is an amazing tool, but not necessary for sourdough baking. I use my Brod & Taylor Proofing Box to maintain a relatively high ambient fermentation temperature. Cover the bowl with a clean shower cap or plastic wrap and rest at 80☏/26☌ for a minimum of 1 hour or as long as 2 hours. This step hydrates the flours and helps with gluten development and dough structure. Add the filtered water (90☏/32☌) and mix with your hands until thoroughly combined and no dry bits are visible. In a large mixing bowl, whisk together the flours.
#Artisan bread recipes with yeast by weight trial#
Sourdough bread baking is a learning process and requires a lot of patience, as well as trial and error. If your sourdough starter is sluggish, I recommend building up its strength with another week or two of feedings before baking again.Under-proofing produces dense, gummy, and poor crumb structures. The most common mistake for new sourdough bakers is poor fermentation and under-proofing, which is often the result of a weak or young sourdough starter.While you can make bread with less active starters, you’ll need to watch the dough carefully and most likely have to extend bulk fermentation significantly. For more information on feeding ratios, please review my Sourdough Starter Troubleshooting Guide. Ideally, your sourdough starter should require at least one, preferably two, daily feedings on 1:5:5 ratio.This will vary, but it should double or triple in volume between feedings. It should be on a predictable feeding schedule. You will need an active, mature sourdough starter to make this bread.How do I know if my starter is ready to use? Once you have an active sourdough starter and a few basic tools (see a list below and complete guide here), you can start making sourdough bread.
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