What is bulk fermentation? - Sourdough Bread Making Course

[@gradyhester4456]

Sophia, near the end of the bulk fermentation of my second loaf in my baking history... Using a starter I created a few weeks ago from scratch. Thankful for your help in this! Happy New Year! Grady

[@jlf1430]

EXCELLENT explanation Thank you - Jack

[@mufikhansvoice]

Wow very nice sharing 👍👍👌👌

[@goodluck86tv14]

Wounderful bread like 💝👍🌷

[@foodiekitchenanddailyrouti5102]

Waoow, looks tasty, keep it up

[@birdyleo]

Hmmm - what about the amount of gluten in flour? That's going to have an impact to everything, including the % of dough rise. Temperature is just one of the factors, what about other factors? So bulk fermentation very much depends on the temperature. Does that impact the timings between the folds? It seems you are suggesting every 30 min regardless of other factors.

[@musicmastery1311]

Do you dip your hand in water during the folds? My dough sticks a lot.

[@TechTails]

Your dough has too much water. Hers looks to be a 58% water based dough

[@mstachum]

No more Thermomix? Or this is just a short break? :-)