The SECRET of Bulk Fermentation: Measuring Dough Temperature and % Rise - The Two-Factor Method

[@MeliXdupraeX]

Can’t thank you enough! As someone who utilizes evidence based practice in healthcare I have been SO frustrated by the magnitude of nonspecific information regarding fermentation. Every baker seems to “measure with their heart”. But there’s no way to create consistent results this way without having extensive experiential knowledge that a beginner would not have. My first loaf was beginners luck. As soon as my kitchen started warming up this spring I was making overproofed after overproofed dough. Can’t wait to try again!

[@thesourdoughjourney]

Thanks!

[@davidnemecek7479]

Finally, person with a brain that shares what he learned.

[@thesourdoughjourney]

Thank you. 🙏

[@02nov56]

Worked great for me! Have only been on my ‘sourdough craze’ since the beginning of Feb 2024 when I decided to create a sourdough starter. I’m hooked! But it has been cold here and was wondering how the dough will respond when our hot summers get here. Had a blazing fire going and thought I’d experiment with bulk fermentation times while the room was at a warmer temp. Dough temperature was 76 degrees and I followed the chart for bulk fermentation. The dough ended up being a whole different consistency, frankly I was concerned as to how the bread would turn out. It ended up with a spectacular ear, and a perfect crumb! Am so pleased, thank you!

[@thesourdoughjourney]

Thanks for the feedback!

[@maidmarymoo]

Lifechanging sourdough info. I won't bother with anyone else's sourdough instructions. This channel provides all anyone needs.

[@thesourdoughjourney]

Thank you! 🙏

[@emmabaido458]

Totally agree. These videos are the best! 🙌🏼

[@cyn4rest]

Great info. Took the temp of my dough during bulk fermentation- zero guesswork as to when it was finished. I baked two of the best loaves of whole grain sourdough bread I have ever made! Oven Spring was amazing! Been baking >65 years. Color me happy! Thank you so very much!

[@thesourdoughjourney]

Thank you!

[@emzoneill6735]

Hi please tell me how many grams of starter, water and wholegrain flour u used ?

[@cyn4rest]

@@emzoneill6735 Hi. Sorry I don’t recall. This was 3 weeks ago. But, my starter is 95-100 % hydration, and usually use about 100g. Also I use fresh milled flour. HTHs

[@rocco-yq1js]

the contents in this video are pure gold. You nailed it!

[@thesourdoughjourney]

Thank you ! 🙏

[@DeborahSample-i1c]

You have the heart of an educator Tom! Great information, explained very well.

[@thesourdoughjourney]

Thank you, I appreciate that!

[@mrydjeski]

Such a good lesson! People are starting to talk about dough temperature but no one explains what to do with it. This lesson explains it perfectly. I feel so confident now! Thank you!

[@thesourdoughjourney]

Thanks. More info here too. thesourdoughjourney.com/faq-bulk-fermentation-timing/

[@NikoOkamoto]

OMG, this is such a gamechanger. Your simple chart provides so much clarity. Your video and this information really removes the mystery and frustration about bulk fermentation and for the first time, I feel confident my next loaf will be perfectly proofed. At last!!!

[@thesourdoughjourney]

Thank you.

[@Pa2m2ela22]

This is so helpful- game changer for sure!

[@thesourdoughjourney]

Thanks.

[@Faith-709]

All the way from Algeria thank you so much for the dough life changing details😊.

[@thesourdoughjourney]

Thank you.

[@amellia8450]

did it work ?

[@dawnciarleglio75]

FINALLY! Someone who gets it! Thank you so much for this and all of your other informative videos from the first. You have combined the mind and talents of a science teacher with the enthusiasm and creativity of an artisan baker. You should be very proud. Yours seems to be the only no-nonsense sourdough channel out there! Keep it up and Thanks again! Your friend in sourdough from CT, Dawn Ciarleglio.

[@NikoOkamoto]

He's even got a little comedian in him, too. I love Tom and this channel!

[@thesourdoughjourney]

Thank you! I appreciate the feedback.

[@dianapagnucco8161]

wow the javelin demo was incredible - thank you for your confidence, patience, and belief in all of us out here trying to understand what the heck we're doing - you're a HUGE help and a wonderful teacher!!

[@thesourdoughjourney]

Thank you so much. I appreciate the feedback. It took me two years to come up with an analogy that really worked. I had a very complicated hot air balloon analogy too. Glad I didn’t need to use that one. 🥸

[@dianapagnucco8161]

haha i'm an analogy junkie too - when you come up with a good one, it's a great feeling - the santa-mobile is good and funny too :) @@thesourdoughjourney

[@paulawilliams1793]

All these years I thought I was making sour dough. I've never heard of levain, bulk fermentation, hydration, temp and rise % or stretch and fold. Now I know why the loaves don't rise the way they used to. The women I got the recipe from 30+ years ago didn't teach me all this. They obviously knew how it should look, smell and feel. I will be using your techniques. I really appreciate your tutorials

[@thesourdoughjourney]

Thanks. The popular techniques have changed over the years. Today’s home bakers are making loaves on par with the best sourdough bakers in the world.

[@NikoOkamoto]

At this very minute, my FIRST by-the-book (as opposed to improvisations of) Tartine Country Loaf is bulk fermenting, using your proven methods. Completely different S&F experience, insane windowpaning, and now just waiting for the dough to reach 140% @ 77°F. This loaf is going to be epic. Thank you!

[@thesourdoughjourney]

Thank you! Good luck!

[@amazontrish]

This is gonna be so helpful. I'll be baking bread all weekend now. I already have a batter bowl and my digital thermometer will be here by noon tomorrow.

[@thesourdoughjourney]

Good luck.

[@grahamsmith5952]

For so long I've been guessing at what variables to change based on instructions from books and videos on WHAT to do but not WHY to do it. Such a relief to find someone who so clearly explains why things work the way they do. Loved the santa low-rider analogy too. Hilarious

[@thesourdoughjourney]

Thank you!

[@LizHolbrook-iq4me]

After 4 months of trying to make sourdough bread, temping the dough and following this chart finally worked for me!!! In this 4 month process, I even bought a bread proofer, which actually made my bread worse. Turned out my dough was very warm and I was overproofing my bread. Once I cut off the bulk fermentation at about 3 hrs 45 minutes, my sourdough bread is perfect…..the bread of my dreams.

[@thesourdoughjourney]

Thanks for sharing!

[@jasmineweissroberts657]

WHY IS THIS NOT TALKED ABOUT MORE?!?! The whole “double in size” thing that’s in every single recipe drives me nuts! I have always thought it was so vague and impossible to tell whether it had actually doubled. So excited to try this out. Thanks for the video and free materials, I have downloaded all of them!

[@thesourdoughjourney]

Thank you! 🙏

[@claudiar.4815]

Tartine country loaf has been the only recipe that has been so consistent and I love it. Thank you for this great video. ❤❤❤

[@thesourdoughjourney]

Thank you!

[@TitanSuksod-fv2et]

I have seen a bunch of sourdough tutorial clip but as you said, most of them didn't mention about the dough temperature! (their clips are also great resources) until I found yours and got it!!! I tried once with checking the dough temperature and the % of rising vs the temp..and it work very well!!! I am trying again today and will see the results tomorrow. thanks so much for sharing this useful resources.. from Bangkok, Thailand 😊😊🙏

[@thesourdoughjourney]

Thanks. Good luck.

[@soniacosgrove]

I had so many a-ha moments watching this! Even though I have heard you explain this before, there was something in the way you explained it that just made sense to me! I will be watching and studying this over and over. Thank you for your work involved in putting this together 🥰

[@thesourdoughjourney]

Thank you. I appreciate the feedback and am happy to help.

[@robinallen6716]

I like your sense of humor!

[@thesourdoughjourney]

Thanks. Check out this one for some laughs. NEW!: The Sourdough Brothers: Sourdough for Busy People kzbin.info/www/bejne/g2m2moSAr6ulqNk

[@shellymcfalls3147]

HO-LEE-COW. I’m using this chart for the first time today. I’ll never do it another way. EVER. This is truly amazing. Thank you for doing the work. Thank you for sharing the results. Thank you. Thank you. Thank you.

[@thesourdoughjourney]

Thanks you.

[@KogakuKing]

All I can say is “THIS WORKS!” Just pulled my first loaf using this technique from the oven. Beautiful! As is common in sourdough baking, there are always surprises. This bake was no exception. Based on 81° target dough temp, my “Rise Time” was estimated at a little less than 5-6 hours. I was quite surprised when, at an ambient temperature of 79-80°, my dough hit the target volume in 3.5 hours! I was momentarily very skeptical about the accuracy of the bulk fermentation chart. But, as you would say, “…In the interest of science and transparency …” I decided to trust the math and see where it went. Glad I did. The loaf was beautiful; better than I imagined. Had I let the dough ferment any longer I surely would have over-proofed the dough. Happy Day 😊

[@thesourdoughjourney]

Thank you for the feedback!

[@SidAuteur]

Wish I'd read this last night LOL. Just put a loaf in and might have over done the bulk last night. We'll see. As always though, great information from a baker who really puts in the work to understand and refine the processes. This gentleman taught me how to bake bread and I've been baking at least two loafs of great bread a week since I discovered him. Thanks Tom!

[@thesourdoughjourney]

Thanks! 🙏

[@GG-qg2iu]

I kept seeing this chart come up on all the Facebook groups and they didn't quite understand it. I knew absolutely nothing about sourdough or how it rose or how it was different from regular yeasted breads. Now I know! It's been a couple of months so I'm definitely going to try this! I really think lack of oven spring is related to over fermentation. Thank you so much. Funny thing is my kitchen isn't even on here.. in the winter it's about 62° on average lol

[@thesourdoughjourney]

Thanks. Good luck!

[@JLZwissRN1950]

Thanks!

[@thesourdoughjourney]

Thank you!

[@espenstoro]

As a new baker, I love how I'm getting my findings verified. I made some utterly flat baguettes by following a recipe to the letter. Next time I cut the timings down to slightly more than half, and it was drastically better. It's been rather hot around here. Now my first ever sourdough bread is in the oven, and it's not flat. Not the best, but it's better than expected. Thanks for sharing your knowledge, it's really helpful.

[@thesourdoughjourney]

Thanks. Good luck.

[@tanikahutch]

Absolutely amazing!!!! I've been baking sourdough for a couple of years on and off because of the bulk fermentation frustrations! I've recently gotten back into it and really needed these tips to make my loaf baking even better! I use a combination of freshly milled and sifted hard white wheat and rye, with a popular bread flour. And I usually shoot for that 78° fermentation mark because of how my days go lol. I am so thankful for you sharing your knowledge with us! This will be a game change for me!!!!!! ❤

[@thesourdoughjourney]

Thank you. Good luck.

[@brandonvaughan4236]

This was excellent. Thank you for this video. I'm baking tomorrow and will follow this to the letter. I'll even reply to report back my results.

[@thesourdoughjourney]

Thanks. Good luck.

[@brandonvaughan4236]

@@thesourdoughjourney I do not have pics but I can wholeheartedly attest to this advice as the spring and crumb in these loaves were a huge improvement on my previous attempts. Kudos again for such great content. If I didn't say it before, Subbed.

[@helentate9659]

Virtually every one of Tom’s sentences is gold dust. In all modesty I am a (very) good cook but cracking sourdough has been the toughest challenge of my culinary career. With Tom I have progressed from overly sour, dense doorstops which my family refused to eat, to open crumbed success. I think I’ve got most of the principles under my belt, but once in a while I’ll randomly watch a video from the sourdough consortium HQ and still benefit greatly. Thank you Tom you are a legend in your own kitchen.

[@thesourdoughjourney]

Thank you 🙏

[@donnaandre7633]

This makes so much sense. I am going to binge watch all of these videos.

[@thesourdoughjourney]

Thanks.

[@lesleemerasty4562]

This is great and you are awesome! Thanks so much! This tickles my brain because I LOVE understanding fully how things work, so this makes sourdough that much more enjoyable for me! 🤗

[@thesourdoughjourney]

Thank you.

[@franco634]

This video was extremely well done. I have been making sourdough bread for many years and I learned so much from this. Thank you so much!

[@thesourdoughjourney]

Thank you.

[@giselevonkonigstein3154]

You are amazing!! For the first time I was able to make a perfect loaf!! My biggest problem was not knowing when bulk fermentation was over, cause everyone always says “when it has doubled in size” and it always ended up over fermenting to me when it doubled in size. I’m really grateful for this video!!

[@thesourdoughjourney]

Thank you. 🙏

[@joanneolsen3217]

I’m so glad I’ve learned this! I have lost countless loaves to overproofing & on my own figured I need to let it rise till about 75%- but now I know the facts it won’t be a stressy guessing game anymore!

[@thesourdoughjourney]

Thanks! 🙏

[@trishh9219]

My DT was 77 degrees. I split the difference in time. I pre-shaped and shaped to put into the frig. I did the poke test, which I know is not completely reliable, but did it anyway. That showed the dough was under proofed. After being in the frig overnight, it was perfect! Thanks for a great tutorial.

[@thesourdoughjourney]

Excellent. Great job !👏

[@thanhhang1392]

You are really an excellent teacher. Even all of your videos are very long, I decided to watch all of it because they are so precious. Thanks for doing this for us. I hope you will make more videos. I’m waiting for you to come back xxxxxxx

[@thesourdoughjourney]

Thank you 🙏

[@evielem863]

Best video ever explaining bulk fermentation in an accurately measurable way! Thank you for this!!

[@thesourdoughjourney]

Thank you.

[@rosyperu88]

I’m so glad I found your channel Tom. Thank you for all the information here. I’ve been making sourdough for a year and I’ve been overproofing through the winter because my kitchen is warmer. I never thought to take the dough temperature. Your scientific studies have helped me to finally understand the chemistry behind fermentation. I will print your work and keep learning from you. Thank you again

[@thesourdoughjourney]

Thank you! 🙏

[@alejandrodavila3411]

Hello from Mexico! I have followed your videos and this one is really awesome. I tried immediately / the day I watched. I marked a new container (with my wifes's permission of course) and started to measure. My dough grew to 75% which is what the chart showed, but I think I still need some more, since the crumb was not as open. Thank you very much !

[@thesourdoughjourney]

This guidance is generally on the low end. If it under, add 10% on the next try. You’ll dial it in after 3-5 bakes.

[@an4950]

3 loaves later and I cant thank you enough Tom. You are my favorite Sourdough person! ❤🎉

[@thesourdoughjourney]

Thank you!

[@magdalenarzeplinska]

Mine too. Greetings from Warsaw, Poland. ❤️😀

[@lolajacomino6574]

I finally have a guide. So many KZbinrs need to see your videos 🙄 Thank you so much Tom ❤

[@thesourdoughjourney]

thank you.

[@terryhudson665]

Excellent video. Just started my journey in January of 2024. I’ve learned exactly what I was hoping to learn. Thanks Tom.

[@thesourdoughjourney]

Good luck!

[@libbykalinowski5799]

Today I was in the midst of trying to figure out my 80 degree bulk fermentation timing for a couple of loaves. I am new to sourdough baking and have had some success with this baking ritual. However, I have been confounded by bulk fermentation timing. One expert says smell the dough, another says feel the dough, another see the dough (but each prefaces their recommendations on some fantastical knowledge one 31:20 should obtain after months if not years of exhaustive sniffing, staring at, and fearfully touching the object of our affection - fermenting dough. I have asked myself how one ever knows how to gain the knowledge without suffering through great misery. None of these experts have stated what you as well as I believe in - scientific research. Of course, as I awaited the right moment to pre-shape, I happened upon your wonderful explanation of the coup de grace, temperature and time. I smiled and instantly thought, “Of course, science does rule the world, even the sourdough world.”

[@thesourdoughjourney]

Thank you.🙏

[@Eilonwy50]

THANKS!!! After multiple fails with recipes that called for a 100% bulk fermentation rise, I finally got my loaves to rise by stopping at 75% or less. Thanks for explaining how it works.

[@thesourdoughjourney]

Thanks! Good luck.

[@annabruzzese7300]

When do you take the temperature of the dough? Is it after stretch and folds

[@RoddieH]

@@annabruzzese7300According to the chart (shown at 4:45): "Bulk fermentation begins when starter is added," so unless your dough temperature is changing wildly between the mix and your last stretch and fold, that's when to take the temperature for this guide. Also see 31:30 of the video. This is from the article on the website: Is the target bulk fermentation temperature the “ending temperature?” No. It is the average (and ending) temperature. Bulk fermenting your dough is not like cooking a steak where you are trying to raise the temperature to a desired end point. Bulk fermentation works best if you can maintain your target temperature throughout bulk fermentation. Use tools such as a desired dough temperature calculator and a proofing chamber to maintain a constant dough temperature throughout bulk fermentation. Temperature fluctuations during bulk fermentation can result in uneven dough fermentation with some parts of the dough fermenting faster or slower than others. The appropriate target percentage rise is more influenced by the ending dough temperature because that temperature influences the fermentation in the downstream steps. Bulk fermentation times generally are driven by the average dough temperature during bulk fermentation.

[@ddr80]

the how to read crumbs photos along with this temperature dependent fermentation chart are game changer, finally figured out why my dough is sometimes way over proofed and sometimes under

[@thesourdoughjourney]

Thank you!

[@maurii1524]

Amazing, thank you so much for sharing those precious informations!! Needed some big help over here in Switzerland to find out what’s wrong with my sourdough bread😅 I am so thankful for your Informations

[@thesourdoughjourney]

Thanks.

[@KN-ks6zf]

Thanks for the information, Tom. You're so passionate to sourdough. The most informative sourdough video I've ever watched. This is definitely will be my guide for bulk fermentation from now on. Appreciate your time and your work, professor 🙏. Magnificent work!

[@thesourdoughjourney]

Thank you.

[@alfontana6242]

Good job Tom you knocked it out of the park again. Every time I see one of your videos I learn something new even though I’ve been making sourdough bread for nearly four years.

[@thesourdoughjourney]

Thank you 🙏

[@karenhelenthal3105]

Wow. This is the most informative, logical, and relatable explanation I have ever heard. Thank you for providing an invaluable guide for a reliable understanding and application of the process. Thank you!

[@thesourdoughjourney]

Thank you. 🙏

[@ariframlee6386]

This channel is the most scientific sourdough guidance out there. Thank you

[@thesourdoughjourney]

Thank you.

[@robinallen6716]

And understanding the science helps me analyze and correct my sourdough bread problems!

[@grahamhagerty8648]

As a beginner and a scientist, I really appreciate addressing so many of the quirks that appear in most sourdough "logic". It was driving me crazy! Thanks👍👍

[@thesourdoughjourney]

Thanks!

[@27kjh]

This video was absolutely awesome! You’ve made measuring, time and temperature so much clearer. You answered all the questions I’ve had, and even some that I didn’t even know I had. You’ve help me understand the process so much better. Thank you.

[@thesourdoughjourney]

Thanks for watching!

[@tammyharris7216]

The absolute best explanation and instruction I have seen. Thank you!

[@thesourdoughjourney]

Thank you.

[@helenbhunter]

Fabulous information. Absolute game changer! Thank you so much for the time and effort you spent researching this, and so generously sharing it.

[@thesourdoughjourney]

Thanks you.

[@janiggulden4193]

Another outstanding video! You've covered all the variables, and answered every question that came to mind while watching. Your analogies are excellent illustrations. I might just finally get the whole bulk fermentation thing down! Thank you for being the scientist on our behalf!

[@thesourdoughjourney]

Thank you!

[@cciieerraar32]

Your videos and information has helped me a great deal over this last year! Thank you. Would love for you to do a video on bulk fermentation doing a different type of loaf. Like a sandwich bread when adding in things like butter/oil, sugar/honey, maybe an egg. And how those ingredients affect bulk fermentation time.

[@thesourdoughjourney]

Thank you. I will add that to my future list of topics.

[@AshMo23]

I love this!. Santas drive was so great. We can’t have Christmas be canceled!😂 Thank you for explaining that In such a visual way. I get it now!

[@thesourdoughjourney]

Thank you 🙏

[@MrVaruuu]

Top ❤

[@thesourdoughjourney]

Thank you!

[@pattyfigarola5057]

Another great video - thanks so much! I just wanted to share a little Tik Tok tip (I know how much you love those!). There’s a microbakery owner that posted a technique where she bulk ferments at 80 degrees F and will use an aliquot jar. Nothing new there, but her spin on it is that she places 40g of her dough (after all ingredients have been mixed / pre- stretch & fold) into a 2 oz condiment container like what I used to use to make Jell-O shots back in college. She’s figured out that if she lets the dough rise until it hits the lid of this container, that indicates a 30% rise. I’ve tried it and I think it works, but I prefer just placing all of my dough into a 2,000 ml measuring bowl like you have and measuring my rise from there. What I find interesting is that several others have commented and posted videos saying that this has worked for them with whatever room temperature their house is at. That part doesn’t make sense to me. I just thought it was interesting and wanted to share.

[@thesourdoughjourney]

Thank you. Yes, I’ve seen that. I haven’t tried it yet, but I will.

[@MatheusCdePaula]

Hi, Tom! Fairly new to sourdough baking and summer in Brazil makes everything even harder because of high temperatures. I’ve been looking at a lot of videos on KZbin, reading blogs and Reddit threads about sourdough but honestly this video here is by far the best content I’ve found. I’m a stickler when it comes to measuring and as you said, almost no recipe gives you all the three parameters. Also, whenever I remotely tried to double my dough, it would become a liquid mess. So thank you for being a cranky old dude, I’ll try to bake again this weekend with a fresh perspective 😊

[@thesourdoughjourney]

Thank you! Here’s another method to consider if your kitchen is warm. thesourdoughjourney.com/what-is-two-stage-bulk-fermentation/

[@MatheusCdePaula]

@@thesourdoughjourney thank you! I’ll definitely try this method as well.

[@MrJeGeir]

LOVE ❤ how precise you are! Love the use of the metric system!! This is backing on the next lvl!

[@thesourdoughjourney]

Thanks 🙏

[@hdesutter]

This video is PRICELESS! You have a gift, Tom. Much appreciated!! 🙌🏽👏🏽 Wish I had this when I first started but, this just validates I understand the process correctly. Thank you!

[@thesourdoughjourney]

Thank you!

[@Lilmayabee]

Oh boy, I watched this video right after I put my dough in the fridge without waiting for the dough to rise 😢 I guess I can already tell the outcome 😢… another great video by Tom though!! So much great information! Thanks again!

[@thesourdoughjourney]

Thanks.

[@danielhiam5108]

Thank you so much for this info. This has zeroed in my proofing. Just took my bread out of oven and it's the best one yet. Game changer for sure.

[@thesourdoughjourney]

thank you.

[@lissyniña]

Thank you so much! This was a game changer for me since seems like I either overproofed or underproofed based on our house temperature. We keep our house very cool in the winter so it takes forever for it to ferment, I just did one at 18 hours and still had a great dough at 75% proofing after I saw your video! In the summer I tried to leave it overnight only because it's easier to make bread that way and guess what definitely overproofed it! So I guess I will do a much shorter proofing this coming summer.

[@thesourdoughjourney]

Glad it was helpful!

[@MarkKrebs]

Hi folks. I'm a month in, and loving THE IIftAoSS&R of Cleveland, Ohio. The videos have all been good and I've just baked my first really good loaf. This video touches one of the main points for me which was to vigilantly watch and quickly arrest a fast warm ferment, 'cause it's got momentum! Altogether, I had 5 major technique tweaks that made my bread go from breadmaker-machine-quality to really good. IYI: 1) Bought some thermometers: like this video says, dough temp matters while fermenting. 2) Got a dutch oven and I spritz the bread when i put it in. (I'm at high altitude, btw.) 3) Measure! The crazy mistake I made was, I have some pint glasses, and I know how big a pint is, and the density of water so I scaled my recipe to match, with water and starter adding up to exactly a pint. (Don't try this at home kids: I'm a rocket scientist.) Well, pride goeth before a fall as they say... As it turns out, my scale reads 8% low! That induced a chain of disasters until I happened to notice and tracked down why my pint glass contained only 430g of water instead of 473g. The scale factor error is tolerable, but only if you weigh everything, even the water. Not so genius after all, eh smart boy? 4) My oven was 20deg cold. Score another point for thermometers. 5) I got a banneton and cloth. Thanks Tom, for this whole series. All of this has been very rewarding. photos.app.goo.gl/yZ2MdG9Vn91jK8GV8

[@thesourdoughjourney]

Thanks! 🙏 I appreciate the feedback and your updates.

[@ddfc8255]

Cannot thank you enough very analytical and clear rarely found

[@thesourdoughjourney]

Thank you.

[@hobbyless4089]

This video reminded me of my chemistry class back in college. Rate of kinetics to be exact, the rate at which certain reactions occur plays an important role. Good information, I like the science based method you present.

[@thesourdoughjourney]

Thanks!

[@lukedellar9886]

You sir, just answered all of my questions. Thanks mate 👍

[@thesourdoughjourney]

Thanks.

[@braunarete5044]

I've been working at a bakery making sourdough and baguettes for the past 3 months. Our AC keeps going out which has been tricky to adjust to. I was about to make a temperature/bulk fermentation spreadsheet myself and I came across your video which is amazingly presented. You might cover this in a separate video but another thing I've learned with our room temperature is the carry over in starter activity for several days if our AC goes out. It's normally 71-72 f and if the AC is out it's 78-79. I couldn't believe the huge difference that just 6-8 degrees makes and how drastic my bulk fermentation time changes the following days even if the room temperature is back to 71-72 f.

[@thesourdoughjourney]

Thank you. Yes, great point. The starter health and strength is very much impacted by temperature. And it can lag for a few days.

[@braunarete5044]

@@thesourdoughjourney something wild happened with today's bake! So normally I start a autolyse for our euro and baguette dough while I do the morning bake and feed our euro starter. It's very active so it falls at least once or twice before I add it after I bake. Did everything the same today, had a very elastic and beautiful window in the dough. After I had weighed the different loaves into bus tubs I start pre forming (three hours at 78 f) and the dough was running on me. It lost 80-90 of its extensibility but it was very taught, ripped/leaked if you started manipulating it. The ph at this point is normally 4.7-4.8, if it's overproved it'll be 4.5 or below but it had less starter and less bulk fermentation than yesterday and had a pH of 5.6. even if it starts running on me the structure and feeling of the dough while very relaxed still maintains characteristics. It was as if only parts of the gluten network were being affected. My coworker did some digging and came across a apparently rare strain of bacteria that can form from the starter being warmer than 86 f or in the fridge with infrequent feeding. A different coworker had a wheat starter that they neglected and grew pink mold, so I'm wondering if those spores found their way into the euro. I roughly formed it the best I could because I'm curious if it will caramelize tomorrow. I kept a piece of dough out at room temperature because normally it would continue to over prove right? 3-4 hours later it had remained the same and even had a slight improvement to its extensibility. I've been doing the same recipe, bulk/starter/folds etc amounts for the last 4-5 weeks with great results. Have you heard of these strains and/or have you ever had something like this happen to you?

[@thesourdoughjourney]

Wow. That’s very interesting. I’ve never heard of that but it sounds like something very out of the ordinary.

[@debbybrady1246]

I just bought a thermometer for my kitchen and one for the dough. Thanks for your videos.

[@thesourdoughjourney]

Thanks. 🙏

[@tony22226]

Great video. What temp should the starting water be ?

[@thesourdoughjourney]

You use the water temp to establish your initial dough temp. It can be whatever you choose.

[@tony22226]

Thank you for your reply ..,,, so if I want my dough to temp in at 70 degrees after my stretch and folds I use filtered water at 70 degrees?

[@thesourdoughjourney]

@@tony22226 Yes, if you room temp is 70F. If your room temp is cooler, you'd need to mix it slightly warmer so it ends at 70F. It will always equalize to room temperature if given enough time. Usually it moves a few degrees per hour.

[@johnp1992]

😂😂 Thanks again Tom!! …Such important information! …So well presented! … AND So much fun to watch!!

[@thesourdoughjourney]

Thank you!

[@teod.2779]

Thank you, Tom! Such a scientific approach to sourdough baking, taking into account so many variables, as usual! Great work!

[@thesourdoughjourney]

Thank you.

[@dashermike3207]

Well I’m unable to get as involved or as accurate as you seem to get but I do want to say thanks for this very extensive explanation because for the first time in my three years of trying to produce good sourdough bread I have started paying much more attention to dough temperature and I have stopped rushing the necessary rise time. Now my crum is much lighter and my crust is a lot crisper, thinner, and easier to eat. I appreciate the info very much!

[@dashermike3207]

In other words for years I have been under proofing the dough. Since watching this video I now just get out of the way and allow the dough to proof closer to what is ideal. Still imperfect but a 100% better.

[@thesourdoughjourney]

Glad it helped!

[@DoughReMeandYou]

😮💡This is so helpful! This is my first winter baking sourdough, and I’ve been confused why the same process is leading to different results. It takes way more time to bulk ferment, which made sense due to colder temps, but I never thought about the role that the temp played in relation to the percentage rise before I popped my loaves into the fridge. Excited to see how my next loaves turn out! Thank you for all the time and energy you put into making your videos!

[@thesourdoughjourney]

Good luck. Let me know how it works out!

[@mendingmandy869]

Excuse me. How dare you be so amazing and educated haha :p thank you SO much. Im a new sourdough baker and the bulk fermentation was scaring me. I feel so much more equipped to handle this phase accurately!

[@thesourdoughjourney]

Thanks!

[@Tinadinnah]

You are THE sourdough professor! Now a days people (including myself) have no patience and just watch TikTok videos. However, idk how I found myself here with long videos that I adore! Your videos are like high quality sourdough college classes and I appreciate the incredible amount of effort! I hope you are doing well and thank you for your contribution towards the sourdough community!🫶🫶🫶

[@thesourdoughjourney]

Thank you 🙏. I appreciate the feedback. Also check out my website for more content.

[@justforkicks4427]

one of the best videos I've seen on youtube regarding sourdough honestly.

[@thesourdoughjourney]

Thank you! 🙏

[@ChristinePajonas]

Me again….just got to the point that my question was answered in the video! Great instructions! 🤞🏻🤞🏻

[@thesourdoughjourney]

Thanks

[@springtime700]

Best ever information. This was a life changer for me.

[@thesourdoughjourney]

Thank you.

[@MenniMennola]

Very, very helpfull. Thnx alot❤

[@thesourdoughjourney]

Thanks.

[@aracelibutler8411]

I know you probably didn't mean to be funny, but it really was, in the best way. This video is the most helpful one i have seen. I dont do well with the willy nilly follow your heart kind of instructions so this video is a godsend!

[@thesourdoughjourney]

Thank you! 🙏

[@elizabethprescott6236]

Excellent video! A question and comment - while I will absolutely use a fermenting vessel that itself has measurement lines, what is your take on using a separate vessel (like a small beaker or shot glass) with measuring lines as a proxy for the bulk? I've often wondered whether the smaller volume simply fermented differently and could provide a mis-reading of the bulk; even when both are in a proofing chamber. And the comment - while my proofing box is great for cold Seattle climates in keeping my dough at a warmer temp for fermentation, the need for a cooler temp in the summer led me to make a modification to an existing, lesser used wine fridge. Sure enough by removing a shelf I now have an easy way to keep my dough at either a lower bulk ferment temp or a more controlled but faster final proof.

[@thesourdoughjourney]

I don’t like the sample jar method because the temperature can often vary from the main dough and it will rise slower or faster. Also sometimes the shape of the vessel gives a false reading. Wine fridges are great for cooling things down. I love slow, cool bulk fermentation especially in summer.

[@ivanaflores7248]

This is an amazing video! Very well explained, I just have a question…If we wanted to do a same day bake to reduce the sour flavor how would that work? Would we bake right after bulk? or cold proof for a short amount of time? Considering my dough fermenting at 80 F because i live in a very hot and humid climate Thank you!

[@thesourdoughjourney]

For same day baking, you need to push the first time a little more than the guidance, then shape and do the poke test to determine when to bake the shaped loaves.

[@abbykennedy9275]

I recently found your channel and I love your scientific approach to sourdough baking! It's so frustrating when people say things like "with experience, you'll learn to naturally read the dough." No thanks, I like charts and graphs to really understand the science. Please keep making these videos of your sourdough journey :-)

[@thesourdoughjourney]

Thank you! “Just read the dough” is the laziest instruction I’ve ever heard in my life. “Just swing the bat.. “Just throw the ball…” “Just swing the club…” “just read the dough…”

[@abbykennedy9275]

I posted my last comment before I finished the entire video and now I can say that in my opinion this is hands down the BEST video I've seen on bulk fermentation. Thank you! I can't wait to try it when I bake tomorrow :-) Do you think that additions to the dough (such as raisins, cheese, etc.) will impact the formula?

[@thesourdoughjourney]

As long as you follow a consistent method it should still work. Adding inclusions will raise the starting volume in milliliters. But the target percentage rise should remain the same.

[@kevingalyen790]

This is super helpful, thank you! I'm curious if you have some guidance for how to implement this method if you are baking in bulk and fermenting 20-25 -850g loaves in a plastic tub. I've heard that things move faster because the dough retains temperature better when it is a larger mass but not sure how much that affects things. Also, if you increase the percentage of starter above 20% (say 23%), how would that affect things?

[@thesourdoughjourney]

Carve out one loaf of dough and put that in a measuring vessel and use that as a proxy to measure the percentage rise. Check the temperature of both. If the big batch and the sample are at the same temperature, they are rising the same.

[@christine77771]

Wow seriously thank you so much! I’m going to put this into practice on my next few loaves.

[@thesourdoughjourney]

Thank you.

[@atunga1923]

Master, I have two questions for you, and I would greatly appreciate it if you could answer them: 1- When the dough reaches the desired level of rise, do we immediately proceed to the final shaping process? 2-After shaping the dough and letting it rest in the refrigerator, how long should we wait after taking it out before putting it in the oven?

[@thesourdoughjourney]

When it reaches the target, proceed with preshaping, a 20-30 minute rest, then final shaping. When. Ready to bake, go directly from the fridge to scoring and baking. No waiting time coming out of fridge.

[@atunga1923]

@@thesourdoughjourney Thank you so much. A big hug full of love and respect from Turkiye. 💖💖💖

[@enzoautiero7695]

Great video. Does this hold true if your using dough with yeast instead of sourdough

[@thesourdoughjourney]

Just for sourdough. Yeasted bread can rise much more with no risk of overproofing.

[@davidschwartz1913]

Love your content - quick question: How would the time/temp scale be impacted by machine mixing to a more medium gluten development? Most of us are probably only getting low gluten development with our hand mixing. Since I've moved to a spiral mixer, I've been struggling a bit with bulk fermentation where I was not previously. Larger batches are needed now so the hand mixing needs to evolve to spiral mixer batches. Ideas?

[@thesourdoughjourney]

I don’t believe the mixing method would impact the % rise. Especially if you do it consistent. Perhaps your mixing is warming up the dough? Do you take the temp after mixing? It’s also possible to over mix with a machine mixer.

[@troyatlarge]

What a great thing to notice - wow! I technically have not tried it yet as I watched this as my dough is in bulk fermentation - I'm too late for percent rise measure so I'll do the sin of the clock via your chart and do a real run of it for tomorrows mix. I am wondering about the percent of whole wheat flour. Have you made some other percentage whole wheat flour, say 50/50 or even 100% and tested to see if this method keeps the same temp to % or do things change with the change in whole wheat flour percentage?

[@thesourdoughjourney]

50% whole wheat will rise faster and will keep,fermenting more in the fridge, so you’d need to dial back the bulk fermentation percentage rise a bit to give it more runway in the fridge.

[@supernoobsmith5718]

This is a revelation....even for yeasted breads. Great work my friend.

[@thesourdoughjourney]

Thank you!

[@supernoobsmith5718]

Been baking regular bread for about 1 year. And just recently began relying on dough temp to rise in a timely fashion in my coldish kitchen 68F or less. But now I can tell I've been bulk rising too long when I began manipulating the dough temp. I created a sourdough starter recently that is just now beginning to come to maturity, and I will use your valuable information here, and know I will have success sooner than later. @@thesourdoughjourney

[@theartisanbakeryschool1846]

🤩Brilliant lesson, thank you. Have you got anything on proofing temperature and volumes by any chance?

[@thesourdoughjourney]

What exactly are you looking for?

[@theartisanbakeryschool1846]

@@thesourdoughjourney Thank you for coming back to me. I just wondered lwhat volume increase should I expect in the final fridge proof before bake - 30% ; 50%; 75% or 100%

[@robertosarnataro]

Precious classroom! and last but not least the “chemical process” in the 27°C/80,6°F bulk fermentation are a bit different in the 18°C/64,4°F bulk fermentation

[@thesourdoughjourney]

Yes. Thank you.

[@marianefrank7293]

Hallelujah! I get it now! Thank you!

[@thesourdoughjourney]

Thanks.

[@emmabaido458]

Something that finally makes sense! Absolutely loved this video. Thank you so much.

[@thesourdoughjourney]

Thanks. 🙏