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| Name | Sourdough bulk fermentation tips |
| Video Uploader | Video From Top Knot Artisan Bakery |
| Upload Date | This Video Uploaded At 25-03-2024 21:26:27 |
| Video Discription | When should I call bulk fermentation and shape my dough? Here are some tips: - start with room temperature ingredients especially your water. Try and keep everything around 70-75 degrees. - coil fold every 30 minutes. Folding your dough not only strengthens it but also helps maintain a consistent temperature throughout the entire dough. - look for signs your dough is ready to shape: after folding it and waiting for 30 minutes, if it is still rounded at the top that is a good sign that it’s time to stop. - look for bubbles on the skin of your dough, bubbles on top mean bubble throughout which means a bubbly crumb 🤙 - FEEL your dough. It should feel fluffy and jiggly, not dense. - lastly, do a window pane test. Getting a good window pane is more than just a good bulk fermentation, it’s also a strong starter and high quality ingredients. How many times did I say bulk fermentation in this video… it feels like 100. Thanks for watching #bulkfermentation #sourdough #doughboi #bread #sourdough |
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