The Impact of Bulk Fermentation on Open Crumb - Part 4: Findings

Part 4 - Findings. This 4-part series takes a deep dive into the impact of bulk fermentation on open crumb of a sourdough loaf. In this innovative, five-loaf experiment, we bake five loaves of bread coming out of bulk fermentation with no pre-shaping and no final shaping. This isolates the impact of bulk fermentation handling techniques on the crumb.

The five loaves use the following handling techniques in bulk fermentation:
Loaf 1 - No Knead
Loaf 2 - 4 Stretch and Folds
Loaf 3 - 8 Stretch and Folds
Loaf 4 - 4 Coil Folds
Loaf 5 - 5 Coil Folds and 1 Lamination

The findings are surprising.

This deep, observational video includes every step of the process from initial mix through cutting the loaves. No details are spared.

Part 1 - The Experiment and Methods
Part 2 - Mixing and Bulk Fermentation
Part 3 - Scoring and Baking
Part 4 - Inspecting the Loaves

If you like this video, please subscribe to my channel, "The Sourdough Journey," for more videos like this.

Thank you!

Tom Cucuzza
The Sourdough Journey
Cleveland, OH

Видео The Impact of Bulk Fermentation on Open Crumb - Part 4: Findings канала The Sourdough Journey