Understanding Bulk Fermentation: How Long Is Long Enough?

What Actually Happens During Bulk

Bulk fermentation is the first rise after mixing. Your dough sits (usually in a covered container) while several things happen simultaneously:

Yeast activity:

• Yeast consumes sugars
• Produces carbon dioxide (gas) and alcohol
• Gas gets trapped in the gluten network

Bacterial activity:

• Lactic acid bacteria produce organic acids
• Creates the characteristic sourdough tang
• Slows down other microorganisms

Gluten development:

• Proteins bond and form networks
• Dough becomes more extensible and strong
• Fold and stretch assists this process

All three interact. Speed one up, you affect the others. There is no shortcut.

Time-Based Guidance (With Caveats)

Recipes give times, but they assume a specific temperature. Here are general ranges:

The caveat: These are starting points, not rules. Your starter strength, flour type, hydration level, and desired sourness all affect timing.

Recipe times are a starting point, not a finish line.

Visual Indicators That Matter

Learn to read your dough. Time is a guideline; the dough tells you the truth.

Volume increase:

• Target: 50-75% larger than when you started
• Mark the starting level on your container
• Too little rise = under-fermented
• More than doubled = probably over-fermented

Surface appearance:

• Domed top (slightly convex)
• Bubbles visible on surface and sides
• Smooth but alive-looking

Internal bubbles:

• Visible through container sides
• More bubbles = more fermentation
• Large irregular bubbles = possibly over-fermented

The Jiggle Test and Other Physical Checks

Beyond looking, touch and move the dough:

The jiggle test: Gently shake the container. Well-fermented dough jiggles like jello - lively but cohesive. Under-fermented dough moves sluggishly. Over-fermented dough sloshes loosely.

The poke test: Wet your finger, poke the dough gently.

• Springs back quickly = needs more time
• Springs back slowly (2-3 seconds) = ready
• Does not spring back = over-fermented

Surface tension: When you pull the dough for a fold, does it stretch smoothly or feel tight? Well-fermented dough is extensible but strong.

Stretch and Fold Schedule

Folds during bulk fermentation build gluten strength. A typical schedule:

Four folds in the first two hours, then hands off. The dough needs undisturbed time for fermentation to progress.

High hydration doughs (80%+) benefit from more folds. Lower hydration or stronger flour might need fewer.

Building Confidence Over Time

Reading dough takes practice.

Keep a baking log:

• Note the temperature, time, and what the dough looked like
• Record results: crumb structure, flavor, rise
• Review patterns over multiple bakes

Take photos:

• Start of bulk fermentation
• Midpoint
• When you decided it was done

After a few bakes, you will recognize ready dough at a glance.

When In Doubt

If you are unsure whether bulk is done:

1. Go a little longer. Under-fermentation is more common than over.
2. Use the fridge. If you think it is close but you are not sure, shape and refrigerate. Cold proofing adds buffer.
3. Trust the dough over the recipe. If the recipe says 4 hours but your dough is not showing signs, keep going.

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Doughflow calculates bulk fermentation time based on your temperature and desired finish time.

Plan your fermentation schedule - we adjust for your kitchen.