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In this video I'll show you a quick hack to know when bulk fermentation of your sourdough is complete. Using this trick I always get my bulk fermentation right. There's a sweet spot of around 30 minutes that you want to hit.
I have always had issues with over-proofing my dough. When baking it is sometimes hard to judge whether bulk fermentation is done. Especially when applying stretch and folds. Did the dough really double in size? The dangers are severe - over-doing bulk fermentation will turn your dough into a sticky mess for the shaping phase. The dough will become incredibly hard to handle, it will be overproofed. Furthermore you will not get as much ovenspring as you could get in theory.
Basically we take a small part of the mixed dough and place it in a glas jar. We mark the jar where the dough was after adding the starter. Then if the dough doubled in size we know we are done with the bulk fermentation.
Edit:
This video is relatively old. I like to take a rubber band and place it on the jar these days. That is much easier.