Bulk fermentation, explained
Bulk fermentation, explained
Jul 22, 2019
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How you know bulk fermentation is done. It rises depending on temperature but often doubling in size. It is domed and shiny, puffy like a marshmallow. It is jiggly and pulls away from the bowl cleanly. Trying a maple pecan loaf today with oats, cinnamon and brown sugar. It fermented quicker than expected because of the inclusions. I can’t wait to see how this one turns out! | The Crusted Coop
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Bulk fermentation! The “BULK” means that the majority of the fermentation is taking place during this time, which means that it’s generally at a higher temperature. Yeast likes warmer temperatures, and if you’re doing the BULK of the fermenting, warmth helps to speed it up. If we all bulk fermented at 65 degrees, it would take legitimately a full day to ferment the dough. We cold proof for many reasons, one is that it quickly cools your dough down, and as the yeast becomes (mostly) inactive at t
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