SKIP BULK FERMENTATION for sourdough bread?

Here's what happened when I skipped the bulk fermentation step (the first rise) on a loaf of sourdough bread.
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[@Rye_d_baker]

At least you’ve experimented something nobody has tried i think before. Good job Grant. And thanks for sharing

[@GrantBakes]

I know that rye bread doesn’t necessarily require the same type of bulk fermentation as wheat does, so I thought I would give this a try!

[@Rye_d_baker]

@@GrantBakes yes exactly.

[@bernadettemadawala4031]

Thanks Grant. Bread turned out well. Can l use the mixer to need.

[@redlilwitchy6088]

Love this info. I feel i get 3 to 4 great loaves, then a couple of crappy. Your videos are very helpful!

[@ihus9950]

Great information Grant 👍🏻

[@GrantBakes]

Thanks!

[@barbaraberkman8439]

Hi Grant! Just found you and you have encouraged me on my sourdough journey. I have a couple of questions. Can I bake the same day sourdough bread recipe in a loaf pan? Is there a way to make a soft sourdough bread without adding eggs? Thank you. Please keep the recipes coming!

[@GrantBakes]

Yes and yes. Check out my video called "Sourdough Bread in a loaf pan" and "Soft Sourdough Sandwich Bread."

[@barbaraberkman8439]

@@GrantBakes thanks so much for your prompt response. I do have one more question. I watched your video for shaping the bread for the loaf pan, but what is the temperature and time that would be used? Do I need to put a steam pan in as well? I have your garlic and rosemary bread rising right now😊

[@melbas5253]

Looks pretty good to me

[@yuklinchan5052]

So pretty of the sourdough. What is the room temperature when you make the overnight starter ? You feed the starter is wholewheat flour ?

[@GrantBakes]

It was about 68 degrees F. The flour I used was a stone ground flour with some of the bran/germ, but it wasn't 100% whole grain.

[@susanbeal4322]

Thanks for doing this experiment. Every time I try to decrease the time for bulk fermentation or second proofing I get a loaf I am not pleased with. It looks ok but that glorious smell, taste, and high rise is not there.

[@GrantBakes]

Great point! It doesn't seem like something you want to leave out. Not for me anyway :)

[@simplybeautifulsourdough8920]

I would have liked to have seen this experiment with your normal flour. It's really hard to make a fair assessment otherwise.

[@GrantBakes]

Good feedback. Thanks!

[@hj8607]

The nutritional/digestive advantage of Sourdough IS ALL about the LONGer fermentation. The'sour' in sourdough is the result of this longer process. The acidification and digestion of more of the starch and proteins BEFORE consumption. SOOO fast sourdough recipes are really just corporate white bread sugar spiking indigestion copies.(and store junk is just as good as these short cuts)

[@GrantBakes]

I agree

[@77goanywhere]

I would have rather seen you bake the same loaf as usual, only changing the method. Introducing two significant variables at once doesn't really allow you to come to a satisfactory conclusion. That loaf looks drier from the start, which may account for the denser crumb.

[@GrantBakes]

Good point about the flour. It was another variable that probably affected things. I’ve made other breads with it myself off camera and I know that’s it’s high quality and normally very delicious 😊

[@rodneyferris4089]

Good point! I personally am not a fan of the funky sourdough taste and smell of long fermented sourdough. I find it just too “fragrant” also I’m not a fan of great holes in the crumb for making my toast or my sandwiches. I use three types of flour in my bread with oil honey and a tiny bit of ginger powder to cover the yeasty flavour funk of either commercial or wild yeasts. My crumb is exactly like you produced here. Though my bulk fermentation is usually 4-5 hours and my shaped and panned loaves ferment for at least 3 hours if not 4. If I don’t the bread splits or rises unevenly in the oven. I learned this technique from Trevor Wilson and it works a treat. Grant I love your videos and I love the honest experimentation you use. Great video.

[@chriscortez8859]

Grant, mate, what you could do is to actually do what you did here until the decision to bake. instead of baking you put it straight into the fridge for your normal cold retard length, then bake. thats a more comparable method. so you still simplified the process but the length of ferment is the same

[@mattymattffs]

This is still a bulk ferment. You're just not using a good vessel for the bulk.

[@GrantBakes]

I see what you’re saying, but I believe it’s considered a final proof after the dough is shaped. So that’s what I meant. Either way it’s only proofed once and not before being shaped.

[@beyoncewomack2688]

@skip proof in a funny style video, that your bread was stolen and boogers put in its place, the bread he make they steal,and put boogers in place!and gold napkins-Brandon Womack