Fermenting Sourdough Bread Dough
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Sourdough Bread

Fermenting sourdough bread dough

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Would you believe me if I said it was all at room temperature? 🥶 The only reason this isn’t a sticky puddle of over proofed dough is because the dough temperature is cold. I mixed up this basic sourdough bread recipe (available on breadandhappiness.com) at 5pm using COLD water and didn’t shape it until noon the next day. I knew that I would be leaving it at room temperature (60-65F) overnight to ferment so I wanted to keep the dough temperature low so it would ferment slowly. Once you u...
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How long should the bulk fermentation be? The answer is: “It depends” Reminder: the bulk fermentation starts the moment starter is being added to the dough and finishes with the shaping. It includes the foldings. The bulk fermentation can be anything from just 3h to 10-12h overnight on the counter. And this will be influenced mainly by 2 factors 🌾The temperature in your kitchen The warmer, the faster the fermentation will happen and the shorter the bulk will be. To give you some hints, at 20°C / 68°F the bulk in my case is somewhere around 6-7h, whereas at 24°C / 75°F be 4.5-5h. *the above are applicable for 20% starter in the recipe 🌾The amount of starter the recipe you follow calls for. The more starter, the faster the fermentation will happen. Most of the recipes will
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What dough looks like when it's done with the bulk fermentation. This dough was 80°F for the majority of the bulk fermentation, sometimes erring on the side of 78-79°F, but I did my best to keep it close to 80. I've been experimenting with trying to influence the temp of my dough by putting it in the oven with the light on and sometimes even adding a cup of boiling water to the oven rack to warm it up in there. I'm really enjoying the faster bulk fermentation, and I also find it's more pred...
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