How can I tell when bulk fermentation is done?
Reading bulk fermentation by look and feel takes hundreds of loaves, so give yourself an objective gauge instead. Scoop a small sample of the mixed dough into a straight-sided jar and mark the level, then end the bulk once it has grown by about 50 percent, since the sample rises at the same rate as the main dough regardless of temperature. Keep the sample right next to the dough and use room-temperature water, and you will stop guessing.
Beantwortet von Hendrik, The Bread Code
Aus dem Buch
My go-to method for beginners is to use an Aliquot jar . The aliquot is a sample that you extract from your dough. The sample is extracted after creating the initial dough strength. You monitor the aliquot’s size increase to judge the level of fermentation of your main dough. As your dough ferments, so does the content of your aliquot jar. The moment your sample reached a certain size, your main dough is ready to be shaped and proofed. The size increase you should aim for depends on the flour you have at hand. A flour with a higher gluten content can be fermented for a longer period. Generally, around 80 % of your wheat flour’s protein is gluten. Check your flour’s packaging to see the protein percentage. The actual size increase value is highly variable depending on your flour composition. I recommend beginning with a size increase of 25 % and testing up to 100 % with subsequent bakes. Then identify a value that you are happy with.
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