Understanding BULK fermentation. The KEY step for OPEN CRUMB and FLAVOR development. | JoyRideCoffee

Hope this video will help us understanding bulk fermentation. I always looked for shortcuts to make an "amazing" bread. As I saw on the internet, on social networks. But shortcuts were always hard to find. The only certainty I have at the moment is that the key to a tasty & "wow" bread stay in the bulk fermentation stage.

Bulk fermentation begins when the starter is added to the dough. It ends when the dough is turned out for preshaping or shaping. Both, underproofing and overproofing it will destroy any chance of getting open crumb. The bulk period is what makes a bread tasty and full of flavors. The longer the bulk, the greater the flavors of fermentation your bread will develop. The art consists in the fact that the fermentation must be long enough to obtain the maximum flavor but at the same time not too long so as not to compromise the structure of the dough. In addition, a properly leavened bread will stay fresh for several days. So, the skill of the baker is to find the equilibrium between proper flavor development and structural development.

Here I tried to make a video in which we can see as explicitly as possible the evolution of the bulk fermentation and the results that can be seen in the crumb. Of course, the experiment could have been better and it would have been especially interesting to see what the crumb looks like after a bulk of 7-8-9 hours for this flour. But my ability to produce bread is limited. I hope the video will help you anyway.

For 3 loaves:
875g - white flour Molino Verrini type "0"
100g - wholemeal flour
765g - water
190g - sourdough starter
22.5g salt

Method:
2 hours autolyse, knead with starter, 30 mins. rest, knead with salt, 30mins. rest, bench strong fold, 30 mins. rest, lamination, 60 mins. rest, first coil fold, 90mins. rest.
Loaf 1: shaping, final proofing for 17hours in the fridge
Loaf 2: coil fold, rest 60 mins., shaping, final proofing for 17hours in the fridge
Loaf 2: coil fold, rest 60 mins., coil fold, rest 60 mins., shaping, final proofing for 17hours in the fridge

Bake as usual on the steel plate for 10 minutes at 240 degrees Celsius with steam and 35 minutes at 210 degrees Celsius without steam.

see my baking method here: https://www.youtube.com/post/UgyVXU1zbtYfpTiV_tx4AaABCQ?app=desktop

If you're like me animated by the same passion, subscribe & comments are most welcome.

I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue.

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Inspired by:
- Trevor Jay Wilson: https://www.instagram.com/trevorjaywilson/
- Kristen (fullproofbaking): https://www.instagram.com/fullproofbaking/

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