How to Bulk Ferment Sourdough Bread

Bulk fermenting sourdough bread is the key to making successful sourdough bread! This bulk ferment refers to the first rise.

This time period starts after mixing the flour, water and salt with the sourdough starter or Levain, and lasts till you shape the loaf. This is also when you will do your stretch and folds.

Bulk Ferment Temperature

Traditional sourdough bread bulk ferments best at room temperature, or between 75-80 degrees F.

When you bulk ferment between 75-80 degrees F your sourdough bread dough will finish with this phase in 2-5 hours. The more active your sourdough starter is the faster it will work. An example recipe for this method is my Sourdough dinner rolls recipe!

Bulk Retarding (Cold Bulk Fermenting)

Cold bulk ferment refers to the time when you put your shaped and bulk fermented dough into the refrigerator for 4 to 24 hours (or overnight).

During this time, the sourdough bacteria keep growing and fermenting but they slow way down. This allows flavors to further develop, gasses to build up inside your bread, and dough to stiffen up for scoring and baking!

During the Cold bulk ferments Probiotic bacteria produce gasses that fill small holes in your bread, and then expand when you bake it! This creates beautiful holes and pockets in your finished sourdough bread for that flavor and texture we all crave.

Cold bulk ferment r cold retardation is best done between 38 and 40 degrees F. Example Recipe: Sourdough Bread for Beginners

Chemical Processes During Bulk Ferment

The bulk ferment is a dynamic period where several crucial processes unfold:

• Starch Breakdown: Enzymes from the flour and sourdough starter begin to break down complex starches into simpler sugars (maltose and glucose). These sugars serve as food for the yeast, fueling their activity.  
• Gluten Development: While kneading lays the foundation for gluten, it's during bulk ferment that the gluten network truly develops. The proteins in the flour, glutenin and gliadin, form long, elastic strands. These strands give the dough its structure and allow it to rise.  
• Flavor Formation: This is where the magic happens. Yeast consumes sugars and produces carbon dioxide, causing the dough to rise. But it's the lactic acid bacteria in the sourdough starter that create the distinctive sourdough flavor. They produce organic acids (lactic and acetic) that give sourdough its tangy taste. Additionally, enzymes break down proteins into amino acids, forming complex flavor compounds.  

Importance of Stretch & Folds

Stretch and folds are essential for several reasons:

• Gluten Development: Gently stretching the dough aligns the gluten strands, creating a stronger and more elastic dough. This is very important so the dough will hold its shape during baking!
• Gas Distribution: Folding helps to redistribute the carbon dioxide gas produced by the yeast evenly throughout the dough. This prevents large bubbles from forming and ensures a more consistent crumb structure.
• Temperature Regulation: By manipulating the dough, stretch and folds help to equalize the temperature within the dough, preventing hot spots that can negatively impact fermentation.  

Signs of Properly Fermented Dough

Knowing when a dough is ready for shaping is crucial. Look for these indicators:  

• Appearance: The dough should have increased in volume by about 50-100%. It will look puffy and bubbly.
• Texture: The dough should be soft and pliable but have some resistance. It should gently spring back when poked with a finger.   source: The Dough Poke Test
• Feel: The dough should feel airy and light.
• Smell: A pleasant, slightly tangy aroma should be present. Avoid overly strong or alcoholic smells, which indicate overfermentation.
• Windowpane Test: This is an optional test to check gluten development. Gently stretch a small piece of dough into a thin film. If it holds without tearing and you can almost see light through it, the gluten is well developed

Troubleshooting Common Bulk Ferment Problems

Understanding common problems can help you prevent them and troubleshoot when they arise.

Overfermented Dough

• Signs of Overfermented Dough: Overfermented dough is overly puffy, it has a strong alcoholic smell, and it's difficult to handle. Plus, the finished crumb structure will be open and irregular.
• Prevention: Monitor the room temperature and dough closely, especially in warmer temperatures.
• Correction: If caught early, you can shape the dough and proceed with baking, but the bread could have a less desirable flavor and texture.

Underfermented Dough

1. Signs: Dough lacks volume, has a weak flavor, bread does not puff up while baking and ends up flatter, and the crumb is dense.
2. Prevention: Make sure your starter is active and the dough temperature is within the optimal range: 78-82 degrees F.
3. How to fix it: Give the bulk ferment more time, or try a longer proof time before baking;)

Temperature Fluctuations

• Temperature significantly affects fermentation rate. Too cold slows it down, while too warm speeds it up.
• Try to maintain a consistent room temperature for the bulk ferment. You can also use a proofing box or oven with a pilot light for more control!

More Tips

Experiment & learn: Every batch of sourdough is a little different. Keep detailed notes to track your results to improve your next loaf.

Patience: Bulk fermenting takes time.... Resist the urge to rush the process;)