Bulk fermentation
The first rise of a yeast or sourdough dough, after mixing and before dividing and shaping, when the whole batch ferments together, also called first rise.
- Techniques and preparation methods
Also called: first rise
During bulk fermentation, yeast eats sugars in the flour and gives off carbon dioxide and flavorful byproducts, while gluten keeps developing. The dough grows, softens and becomes airy. Many bread doughs are kept at about 75 to 78°F (24 to 26°C); warmer dough ferments faster, cooler dough slower and with more flavor.
Bakers judge the dough rather than the clock: it should look larger, feel lighter and show bubbles. Stretch-and-fold sets are often done during this stage to build strength. Cutting it short gives a dense loaf; letting it run too long can weaken the dough and make it slack and sour.
Bake it at VanillaGoods
-
RecipeBrioche Buns5 hr 45 min · Makes 12 buns - Baking Academy lessonBread baking 101 2 understanding fermentation
