Dough that has not been bulk fermented long enough will also be difficult to shape, sticky and will often spread once tipped out the banneton. Good sourdough takes time! And this time is what is needed for proper fermentation. It's a good idea to use a straight sided container to bulk ferment your dough.
For a typical sourdough bread recipe, I let bulk fermentation play out at room temperature over 3 to 5 hours. But this time period is ultimately dictated by the bread you're making, what the recorded desired dough temperature is, and the temperature at which you keep the dough.
Sourdough can become over fermented if left for too long. Signs of dough that is over fermented are a stringy dough appearance, watery texture, and dough breaks apart easily. This is why it's important to pay attention to your sourdough during bulk fermentation.
Here's the short answer: The most common reason why sourdough bread is not rising is an immature starter, but if your starter is fully active, then it's likely that you've not given it enough time to ferment. Give your sourdough bread at least 4 hours to bulk ferment, plus a further 3-4 hour second rise before baking.
A loaf bulk fermenting at 70F/21C may take 12 hours to reach a target rise of 75%. At the 75% rise, the dough is shaped, where it rises 5% more to approximately 80%. The dough then goes into the refrigerator where its rise curve flattens fairly quickly and it slowly rises to 100% over the next 12 hours.
High starter quantities speed up fermentation and lower quantities slow down fermentation. For example, a recipe with 20% starter may finish bulk fermentation in 5 hours and at 10% starter, it may take 8 hours.
Can you bulk ferment sourdough in the fridge? No - bulk fermentation should ideally be undertaken at room temperature. The yeast and bacteria in your sourdough starter perform best in warmer temperatures so placing them in the fridge will put them into a sleepy state.
Over fermentation is a cause of wet, sticky dough. This is really only an issue once you've done bulk fermentation and you are trying to shape your dough. The problem here is, there's not a lot you can do with over fermented dough.
Most bread recipes have two rises, a first rise (also called bulk fermentation), and a second or final rise. You can chill your dough during either the first or second rise. Your yeast won't give you much love if it's asked to do both rises in the fridge, so it's best to do one or the other at room temperature.
When the bulk fermentation goes too long — often when the dough more than doubles or triples in volume — the dough can over ferment. You know the dough has over fermented if, when you turn it out to shape it, it is very slack — if it's like a wet puddle — and very sticky and lacking any strength and elasticity.
If the dough isn't mixed or kneaded to full development (e.g., full windowpane), adding in sets of stretch and folds during bulk fermentation will help continue its progress toward a stronger, more cohesive dough that's able to trap gas and hold its shape all the way to bake time.
A shorter fermentation process leads to less taste, texture and quality.
Most recipes recommend 4 or 6 sets of stretch and folds with 30 minutes intervals. Also, you do not want to be handling the dough late in the bulk fermentation process. It is best to leave it untouched for the last 2 hours (minimum) of bulk fermentation.
Once the gluten network has formed, over handling the dough can cause this network to break down. You really only need to handle sourdough minimally. Each set of stretch and folds should consist of 4 stretches and folds. You should aim to do around 4 to 6 sets, but you may need less depending on the dough strength.
Good fermentation = great loaves. Covering your dough correctly is a crucial step here. For best results, we want a non-porous, tight-fitting cover that will keep the dough from becoming too cool or developing a skin.
Yes. After the first rise, you can knead the dough lightly to remove some gas that causes air bubbles. This step is ideal if you want your dough to be flat and dense or if you want bread with a close crumb, like sourdough. If you prefer sourdough with an open crumb, just knead the dough lightly.
Bulk Ferment
The speed and metabolic efficiency of the yeast depend almost entirely on temperature, with the optimal speed of fermentation occurring between 80–90°F (27–32°C). That temperature is optimal, but you can get a faster rise with warmer temperatures (to a point) or a slower rise with cooler temps.
YES! You most definitely can bulk ferment sourdough too long. If you leave the dough to ferment for too long, it will become "over fermented". Over fermented dough will lose its structure and become a soupy, sloppy mess that you will not be able to shape.
The slap and fold kneading technique, also called French fold, is a method for strengthening bread dough (and, more specifically, the gluten in bread dough) during mixing before the start of bulk fermentation.
As the fermentation starts to slow down, and it becomes time to rack the wine into a secondary fermenter, you should always be using an airlock. The same holds true if the fermentation is not starting out as strong or as quick as it should; put the lid and airlock on until you see the fermentation is going.
Is a Fermentation Airlock Necessary? Some types of fermentation require airlocks and others don't. For most types of homebrewing, distilling, or fermenting, people tend to use airlocks. Airlocks provide a few key benefits to the fermenter.
Cold bulk ferment for 24 hours. Divide, pre-shape, and rest for 15 minutes. Shape. Final proof 2 – 2.5 hours.