The Impact of Bulk Fermentation on Open Crumb - Part 2: Bulk Fermentation

Part 2 - Bulk Fermentation. 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

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Sections in this Video:
0:00 Introduction
3:21 Fermentolyse
13:08 Stretch and Fold, Coil Fold and Lamination
21:45 Folding Round 2
25:54 Folding Round 3
33:31 Folding Round 4
44:24 Folding Round 5
47:59 Folding Round 6
50:22 Folding Round 7
51:14 Folding Round 8
52:34 Bulk Fermentation 4 Hours

Видео The Impact of Bulk Fermentation on Open Crumb - Part 2: Bulk Fermentation канала The Sourdough Journey