The Mystery of Bulk Fermentation

The Mystery of Bulk Fermentation is a master class for beginners on the complex topic of bulk fermentation in sourdough bread baking. This phase of the baking process is the least understood by beginners and one of the most difficult to learn. This video covers:
- The Six Elements of Bulk Fermentation
- Demonstration and Deep Dive
- Assessing the Results

The video includes detailed discussion, photo examples and a sample bake including all the steps influencing or influenced by bulk fermentation. A special section also include discussion of:
- Overproofing with photo examples
- Underproofing with photo examples
- Overhandling with photo examples

If you are interested in this topic you may also like my video, "Underproofed or Overproofed: A Tale of Four Loaves."

If you like this video, please subscribe to my channel, The Sourdough Journey.

Thank you!

Tom Cucuzza
The Sourdough Journey
Cleveland, OH

Sections in this Video:
0:00 Introduction
2:04 Why do different recipes call for different bulk ferementation times?
4:40 6 Elements of Bulk Fermentation
4:55 #1 Flour Types
6:57 #2 Starter Quantity and Strength
10:06 #3 Time and #4 Temperature
12:09 #5 Handling
14:05 #6 Percent Rise
15:53 Measuring the Percent Rise
20:54 Mixing the Dough
24:46 Proofing Chambers
27:14 Measuring the % Rise in the Dough
31:32 Stretch and Fold #2
33:08 Stretch and Fold #3
36:36 Stretch and Fold #4
39:37 How Does Bulk Fermentation Work?
42:54 Underproofing
49:20 Overproofing
54:24 Overhandling
58:17 Bulk Fermentation at 3 Hours
1:01:08 Bulk Fermentation at 4 Hours
1:02:49 Is Bulk Fermentation Done?
1:04:31 Final Proofing Considerations
1:06:34 Pre-shaping the Loaves
1:13:16 Final Shaping the Loaves
1:18:16 Final Proof / Cold Retard
1:20:44 Baking the Loaves
1:25:03 Assessing the Crumb
1:33:13 One Week Later...

Видео The Mystery of Bulk Fermentation канала The Sourdough Journey