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How can I tell if my starter is weak? This video demonstrates tools and techniques for determining when bulk fermentation is done with a special emphasis on diagnosing underproofing problems due to a weak starter or weak leaven.
In this video, Tom uses a unique 9-criteria system for objectively assessing when bulk fermentation is done.
The dough takes some unexpected twists and turns resulting in a fascinating and educational outcome.
Links to related videos:
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Bulk Fermentation: Mastering Temperature and Time • Bulk Fermentation : Ma...
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Tom Cucuzza
The Sourdough Journey
Cleveland, Ohio
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Sections in this video:
0:00 Introduction
1:38 The Experiment
2:53 Other Videos to Consider
5:00 When is Bulk Fermentation Done?
10:45 The Recipe
13:58 Mixing the Dough
16:55 Stretch and Fold #5
21:07 The Bulk Fermentation Percent Rise
22:36 Stretch and Fold #6
32:52 Bulk Fermentation Done - Loaf #2
36:24 A Message from the Future
38:36 Bulk Fermentation Done - Loaf #3
42:32 Bulk Fermentation Done - Loaf #4
48:07 Day 2: Score and Bake Loaves
49:56 Comparing the Loaves
57:41 Cutting the Loaves
1:08:09 Slicing the Loaves