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Sourdough bulk fermentation temperature

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Rebekah Parr - I’m That Sourdough Gal on Instagram: "Bulk fermentation is SO difficult to get right, so I’m trying different methods. I’m currently testing out the dough temping and percentage rise method from The Sourdough Journey. The target percentage rise in the dough depends on the dough temperature, and the recommended rise percentage is based on tons of experiments done over the last few years. Tom of The Sourdough Journey explains that if you are fermenting your dough at 54-74F/12F-23C, this is considered to be cooler bulk fermentation. For this method, you can measure the exact dough temperature and percentage rise to determine when bulk fermentation is done. My dough was at 72F most of the bulk fermentation, so I was aiming for a 60% rise. I found it hard to measure the exac Bulk Fermenting Sourdough, Sourdough Mom, I Wish I Knew, Fermenting, Sourdough Bread, Dough, Target, Bread, Instagram
Bulk Fermenting Sourdough
Sourdough Mom
I Wish I Knew
Fermenting
Sourdough Bread
Dough
Target
Bread
Instagram

Bulk Fermenting Sourdough

Rebekah Parr - I’m That Sourdough Gal on Instagram: "Bulk fermentation is SO difficult to get right, so I’m trying different methods. I’m currently testing out the dough temping and percentage rise method from The Sourdough Journey. The target percentage rise in the dough depends on the dough temperature, and the recommended rise percentage is based on tons of experiments done over the last few years. Tom of The Sourdough Journey explains that if you are fermenting your dough at…

5
I came across this chart, and thought it would be so helpful for getting used to bulk fermentation timing. Yes, this is a guideline that can change based on batch sizing, maturity of starter, and the type of flours used. But seeing how the time changes depending on the temperature of your environment is so useful! #sourdoughtips #sourdough Sourdough Temperature Chart, Sourdough Time Chart, Sourdough Cheat Sheet, Sourdough Fermentation Chart, Bulk Fermenting Sourdough Chart, Sourdough Bulk Fermentation Chart, Sourdough Timeline, Sourdough Tips, Yeast Packet
Sourdough Temperature Chart
Sourdough Time Chart
Sourdough Cheat Sheet
Sourdough Fermentation Chart
Bulk Fermenting Sourdough Chart
Sourdough Bulk Fermentation Chart
Sourdough Timeline
Sourdough Tips
Yeast Packet

Sourdough Temperature Chart

I came across this chart, and thought it would be so helpful for getting used to bulk fermentation timing. Yes, this is a guideline that can change based on batch sizing, maturity of starter, and the type of flours used. But seeing how the time changes depending on the temperature of your environment is so useful! #sourdoughtips #sourdough

168
Jen Asselstine Sourdough Microbakery on Instagram: "Bulk fermentation, pre-shaping and shaping then right into the basket for cold proofing. Join me during the second half of dough day. Making bulk dough for the last 6 months has given me the repetition needed to understand bulk fermentation (but still not perfect🤪), which is often the most challenging part of sourdough baking. Of course, the climate in which you live and the temperature of your dough makes a big difference in the length of bulk fermentation- which begins the moment you make your dough. Generally speaking, look for: +air bubbles + some expansion – typically 30 to 75% depending on your climate + a domed appearance on the top + dough that is not sticky +a ‘lighter’ texture +5-12hours from mixing dough until cold proof Sourdough Bulk Fermentation Chart, Sourdough Microbakery, Sour Dough, Sourdough Baking, Fermenting, Air Bubbles, Sourdough Bread, Not Perfect, Join Me
Sourdough Bulk Fermentation Chart
Sourdough Microbakery
Sour Dough
Sourdough Baking
Fermenting
Air Bubbles
Sourdough Bread
Not Perfect
Join Me

Sourdough Bulk Fermentation Chart

Jen Asselstine Sourdough Microbakery on Instagram: "Bulk fermentation, pre-shaping and shaping then right into the basket for cold proofing. Join me during the second half of dough day. Making bulk dough for the last 6 months has given me the repetition needed to understand bulk fermentation (but still not perfect🤪), which is often the most challenging part of sourdough baking. Of course, the climate in which you live and the temperature of your dough makes a big difference in the length of…

6