10 Simple Cues to End Bulk Fermentation at the Right Time | Sourdough Tips for Beginners

[@marygaus]

I needed this video. So succinct. I’m new to sourdough and have yet to nail it. Think I’m over-fermenting. Good luck with your new baby! If you get back to making videos, I’ll be SO impressed. Be well!

[@stretchandfolds]

@@marygaus thank you!!🙏🏻🥰 I have plans to get back to making videos after the baby comes but the first two were NOT easy so we’ll see how that goes🙈

[@garygardens]

Excellent tutorial. It cleared up a problem area for me. Thanks so much!

[@stretchandfolds]

Thank you for letting me know, that means a lot! =D

[@chitrasakrabani5213]

Thank you so much for these tips.

[@stretchandfolds]

No problem, just hoping they'll be helpful! :)

[@janellehakkola-tc8cr]

Will you make a video on how you make your focaccia with over fermented dough?

[@stretchandfolds]

I didn't plan to do it, but it's a good idea for a video! I'm due to have a baby in about a week so I'm not promising anything for a few weeks but as soon as I get back to filming, I'll keep the idea in mind! =D

[@pebayou.3380]

love the idea also

[@stretchandfolds]

@ I'll keep it in mind, I promise! :)

[@MsSquarer]

Thank you. Good tips to help my sourdough making.

[@stretchandfolds]

I'm glad you found the video helpful! If you have any questions, just let me know :)

[@lily.z.channel]

Do you cold proof it in the fridge after bulk fermentation (which I assume is outside the fridge)? I heard that the finger test is only for after cold proofing in the fridge.

[@stretchandfolds]

Hi! I've heard a lot of varying information about the finger dent test too. Personally, I don't take it too seriously because I find the results can depend heavily on whether it's performed after a cold proof or during bulk fermentation at room temperature (like you're mentioning!). Also, the dough's hydration level plays a big role in my experience. For example, a very hydrated dough will barely "spring back" at all even if it's properly fermented because it's so soft and pliable, whereas a dough like bagel dough will always spring back (at least mine will), even if it's overfermented (again, in my experience, I'm not sure that's true for everyone). So, I would be careful about relying too much on the finger dent test, or at least try to remember how it responds with different types of dough, which can be helpful. But using it in the same way for all doughs doesn't always work, in my opinion. To answer your question: I rarely do the test anymore, but when I do, it's usually while I'm shaping the dough and letting it rest before putting it into the banneton for a cold overnight proof in the fridge. Even though the dough is at room temperature, I find it reliable in most cases if the dough has medium hydration. :)

[@lindalancaster9947]

How about living in a high humidity country like Mauritius.

[@stretchandfolds]

Hi! I don't have a ton of experience with really high humidity, but it does sometimes get quite humid in the summer where I live. In such conditions, I found that dough behaves a bit differently. To manage this, you might need to adjust your recipes slightly. Maybe try reducing the water content in your dough to compensate for the extra humidity. Also, I find that the dough ferments faster, and I don't think it's only the temperature (it's hotter in summer here), but also the humidity! So: a bit less water and a bit shorter fermentation time is my guess. But you'll have to experiment a bit to find out exactly how much of an influence high humidity has in your case :)

[@BethDoran-j9t]

Thank you for this recipe! I apologize in advance but I didn’t catch how many grams of water you add?

[@stretchandfolds]

Hi! I didn't specifically describe any recipe, but I generally like to bake regular sourdough loaves with 70%-75% hydration, which means I add about 70%-75% of water in relation to flour :) For example, right now, this recipe works really great for me and my colder kitchen: - All-purpose flour: 420g - Water: 300g - Salt: 8g - Active sourdough starter: 100g. I typically increase the amount of starter I use in colder weather so the dough ferments a bit quicker!

[@BethDoran-j9t]

@ thank you so very much for your quick reply! I’m getting ready to make my first loaf today! This one day recipe is exactly what I was looking for! 💕

[@stretchandfolds]

@@BethDoran-j9t No problem, I'm just glad I could help! =D Just a warning though: this dough ferments in about 5-7 hours in my kitchen, so maybe keep an eye on it, or use closer to 80g or 70g of starter if you like to ferment the dough overnight.

[@BethDoran-j9t]

@ I appreciate this information because It’s now 10:45am my time so I probably will now be fermenting overnight in the fridge. I never realized how badly I would be overthinking this!😂

[@stretchandfolds]

@@BethDoran-j9t no worries, I think the overthinking part is completely normal! But after some time it really does become easier and you'll see it's not as complicated as it sounds, you'll make all the calculations in your head automatically. I feel like I don't put any mental effort into sourdough baking anymore, but I remember I did sooo much thinking/planning/calculating when I first started. It's a process, but totally worth it in the end! =D

[@dealikeinidea2342]

Would these apply to freshly milled whole wheat dough? Do you fm 100% whole grain sourdough recipes for beginner’s.

[@stretchandfolds]

Hi! I'm just starting to dabble into freshly milled flour, so I'm not quite ready to give any advice on it yet, I don't think I have enough knowledge. However, I have a lot of experience with 100% whole wheat flour - I bake whole wheat loaves regularly. Most baking tips do apply to whole wheat but expect differences like a less airy, fluffy dough. Whole wheat typically rises about 50% and won’t get much more lift than that. Also, the finger dent test might not be as reliable due to the fact that whole wheat dough tends to be a lot firmer. You’ll still look for lots of bubbles, less stickiness, and dough that pulls away from the bowl easily. I'm excited about learning about freshly milled flour though and will definitely share what I learn here on KZbin! =D