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How do sourdough bakers “read the dough?” This video introduces a unique tool for helping beginning sourdough bakers determine when bulk fermentation is done. The "Bulk-O-Matic" system uses nine criteria to determine when bulk fermentation is complete. In this video, Tom bakes four loaves with different bulk fermentations and demonstrates the cues to look for at each step and analyzes the crumb of the four loaves after baking. The results are interesting and surprising!
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Chapters in this video:
0:00 Intro
1:45 The Experiment
3:03 The Recipe
7:17 When is Bulk Fermentation Done?
16:22 The Incredible Bulk-O-Matic System
17:17 Mixing the Dough
20:19 3:00 Bulk Fermentation
23:07 3:30 Bulk Fermentation Loaf #1 Done
31:03 4:15 Bulk Fermentation Loaf #2 Done
35:38 5:00 Bulk Fermentation Loaf #3 Done
41:27 5:45 Bulk Fermentation Loaf #4 Done
45:57 Scoring and Baking
48:12 Comparison of Loaves
53:25 Cutting the Loaves
1:01:17 Slicing the Loaves
1:07:12 Conclusion
1:08:32 Recommendations