Fermented Dough Baking Technique

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Fermented dough baking technique

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How long should the bulk fermentation be?

The answer is: “It depends”

Reminder: the bulk fermentation starts the moment starter is being added to the dough and finishes with the shaping. It includes the foldings.

The bulk fermentation can be anything from just 3h to 10-12h overnight on the counter. And this will be influenced mainly by 2 factors

🌾The temperature in your kitchen

The warmer, the faster the fermentation will happen and the shorter the bulk will be.

To give you some hints, at 20°C / 68°F the bulk in my case is somewhere around 6-7h, whereas at 24°C / 75°F be 4.5-5h.

*the above are applicable for 20% starter in the recipe

🌾The amount of starter the recipe you follow calls for.

The more starter, the faster the fermentation will happen.

Most of the recipes will

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🥖 The Best Explanation About Bulk Fermentation in Sourdough Baking ❌ Misconception: A lot of people confuse bulk fermentation with the whole fermentation timeline. It is not. 📜 Etymology: Bulk fermentation means to ferment dough in bulk—literally what I have done here. The term originated in brick-and-mortar bakeries that fermented large quantities of dough in bulk before dividing and shaping loaves. 🔄 After Bulk Fermentation... The dough is no longer fermenting “in bulk” because it has bee...

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What dough looks like when it's done with the bulk fermentation. This dough was 80°F for the majority of the bulk fermentation, sometimes erring on the side of 78-79°F, but I did my best to keep it close to 80. I've been experimenting with trying to influence the temp of my dough by putting it in the oven with the light on and sometimes even adding a cup of boiling water to the oven rack to warm it up in there. I'm really enjoying the faster bulk fermentation, and I also find it's more pred...

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I always get so many questions on over proofed dough! Here is an easy explanation of what it is and how it happens! ⬇️ What is over proofed dough? Over proofed dough is dough that has bulk fermented too long. You can visually tell if your dough is over proofed when it lacks structure, caves in, is stringy, very sticky, unmanageable, etc. How does dough over proof? The yeast eats through the sugars in the dough and the gluten structure weakens. This leaves the dough too fragile to hold it...

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Hayley Lentino | Sourdough Tutorials on Instagram: "Learning how to read your sourdough dough. Bulk Fermentation times will be different for everyone depending on a lot of factors but mostly the tempurature of your dough. Thats why its so important to go off of how your dough looks vs. how long its been bulk fermenting! For reference, my house was about 73°F during this video. Learning to read your dough is a full proof way to know if your dough is under proofed, over proofed, or just right. Understanding bulk fermentation! If you’re not already, make sure you’re following me @musclemommasourdough for all things sourdough! #overproofedsourdough #underproofedsourdough #bulkfermentation #sourdough #sourdoughtips #sourdoughtok #sourdoughbaker #sourdoughbakery #sourdoughtutorial #sou Sourdough For Dummies, How To Tell If Sourdough Is Over Fermented, Bulk Fermenting Sourdough Chart, How To Fix Over Fermented Sourdough, Signs Bulk Fermentation Is Done, How To Tell If Sourdough Is Overproofed, Sourdough Bulk Fermentation Temperature, How To Know If Sourdough Is Overproofed, How To Fix Under Fermented Sourdough

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This pin highlights how to ferment flour to create your own natural leavening agent, featuring tips for both beginners and experienced bakers. Perfect for crafting delightful artisan bread using traditional fermentation methods, this guide provides essential insights in a single image.

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Baking in a dutch oven is no doubt a great way to simulate a steam oven. The lid will seal in the moisture released by the dough and let the dough expand by delaying the crust forming. It allows the dough expand to its maximum and also helps the sought after ‘ear’ to form. However, in comparison to baking on a baking stone or steel, which are much better in retaining and transferring the heat, when using a pre-heated dutch oven, it is very likely for the bottom of your loaf to burn. I have received this question couple of times and having experienced this myself, here are some ideas. 🌾Use coarse cornmeal, any sifted bran, or even ground dry sourdough discard. Add that to the dutch oven, before placing in the dough, no matter if you use or not a parchment paper. However, if you don’

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Time to shape, refrigerate overnight, score, and bake! The pre-shaping is my favorite part of the entire sourdough process. Seeing the dough come together just makes me so happy! It is so therapeutic, too. All of the recipe details and baking times and temps are below. Let me know if you have any questions in the comments! Oh, and I will make separate videos on the scoring. It was too much to fit in this video! *Full process* Quick facts: Final dough hydration: about 71% Bulk fermentation ...

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🥖Save this video for later to play with different dough hydration %s. Higher hydration dough—meaning dough with a higher percentage of water relative to flour—affects several key aspects of your sourdough bread: 1. More Open Crumb • Higher hydration = more water = more extensibility. • This allows the dough to stretch more, creating larger, more irregular holes (an “open crumb”). • Great for artisan-style bread like ciabatta or rustic boules. 2. Softer, Moister Interior • Water gelati...

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