I wanted to improve my bulk fermentation & shaping – because I felt my breads weren't getting enough height. I think I was consistently over-fermenting my dough. So this time I decided to use the temperature guide from The Sourdough Journey, in conjunction with my new Cambro container, to properly measure the rise. Additionally, I looked up videos on how to improve shaping – I never did a pre-shape & bench rest before now.
Either way, I ended up baking the best bread ever for me, like they got massive. I'm sorry for no cross section of the crumb, as I'm gifting this one. I guess I just wanted to share that this method really does work for nailing bulk fermentation.
1000g AP Flour
700g Water
250g Starter
20g salt
Mixed together all ingredients and did a 1hr autolyse. Performed 1 set of stretch & folds, and 3 coil folds. Did a bulk fermentation for about 6-7 hours, bench rest, shaped, then a cold retard over night. Baked bread at 450°F the next morning after spritzing the tops with water.
by AstroLad
5 Comments
What method are you talking about?
Are you splitting this into two loaves? Or are those measurements for one massive loaf?
I’ve been using this method but for some reason it’s not coming out right. Is the starting volume for one loaf 750mL?
LOOK AT THOSE GORGEOUS BUBBLES! 😍 Such a lovely loaf.
I have this chart as well. But my dough has been fermenting way sooner than listed. My dough temp runs from( 71 initially to 68 overnight) and should take 12-14 hrs on average but is almost over fermented by morning and it’s only been 9-10 hrs. I use the percent starter that is in chart. So there must be other factors.