How to Fix Over Fermented Bread
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How to fix over fermented bread

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This pin highlights how to ferment flour to create your own natural leavening agent, featuring tips for both beginners and experienced bakers. Perfect for crafting delightful artisan bread using traditional fermentation methods, this guide provides essential insights in a single image.
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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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🥖 The Best Explanation About Bulk Fermentation in Sourdough Baking ❌ Misconception: A lot of people confuse bulk fermentation with the whole fermentation timeline. It is not. 📜 Etymology: Bulk fermentation means to ferment dough in bulk—literally what I have done here. The term originated in brick-and-mortar bakeries that fermented large quantities of dough in bulk before dividing and shaping loaves. 🔄 After Bulk Fermentation... The dough is no longer fermenting “in bulk” because it has bee...
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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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