Knowing when to end the bulk fermentation is probably THE...

We take a closer look at Knowing when to end the bulk fermentation is probably THE... and its implications for both beginners and experts in knowing.

Knowing when to end the bulk fermentation is probably THE CHALLENGE we’ve all got at some point, until we’ve made bread enough times to become able to better read, feel, understand our dough
The Unreliable Advice
We hear these tips everywhere, but they are highly subjective and often inaccurate:
• “Jiggly Dough”: How jiggly is enough? This is highly dependent on your specific flour and dough hydration
• “Comes off the bowl easily”: The dough might separate early, long before it has developed enough strength and volume
• “No longer sticky”: Depending on your flour blend, the dough may remain tacky well past the point of being ready, or even beyond
• Float Test: This test is for checking final proofing readiness, not the completion of the bulk fermentation phase
• Percentage Rise (e.g 50%): Every dough, starter, and temperature combination rises differently. Furthermore, dough behavior differs significantly between folding throughout and leaving it unattended
• Aliquot Method: Using a small sample is convenient, but a small sample ferments differently than the large dough mass, making the comparison unreliable
Trust the Process
This might be an unpopular opinion, but I always encourage focusing on holistic assessment:
1. Start with Time & Temperature: Use a recipe’s time as a starting point, then track the ambient temperature
2. Visual Assessment: Focus on the look, feel, and relative size increase within the container (not a strict percentage). Pay close attention after shaping, when it’s in the banneton
3. Document Everything: Always take notes of timings and photos of the dough at every stage
4. Adjust Based on Outcome: The only way to learn what works for your kitchen is to adjust based on the final baked result:
Under-fermented? ADD MORE TIME. (Signs: Heavy loaf, dense/gummy crumb, scattered large holes, lifted base/U-shape, inflates like a balloon with no ear)
Over-fermented? USE LESS TIME. (Signs: Loaf is flat and light as a frisbee)
5. Experiment: Embrace failure! Side-by-side experiments are the absolute best way to truly master your dough
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