@sourdoughbycharles: Bulk fermentation of sourdough bread is arguably the hardest part to get right. Today I am going to talk specifically about a method that has been created by @Audrey | Artisan Sourdough called the aliquot method. All hail Queen Audrey, who has helped so many bakers over the years. TL:DR - The aliquot method involves taking a sample of dough to measure rise, which is why I aim for a target dough temperature of 27 degrees celsius. As a beginner if you’d rather not invest in a heat mat at this stage to try and maintain this temperature please visit @Hannah | Sourdough Addict 🌾🥖 who has very helpfully put together a chart showing the different sample size required (video here, chart at 1:12 @Hannah | Sourdough Addict 🌾🥖 ) The % growth in the dough is courtesy of The Sourdough Journey. I have included some images at the end of this video (x2 to get there!) to show the bulk fermentation process in images in my food safe container which I usually use, but today went simple for beginners in a glass bowl. *********** When I baked my first sourdough bread five years ago I eye-balled when I thought the dough had completed the bulk fermentation. Bulk fermentation is the slow (when compared to commercial yeast) process where your beautiful sourdough starter grows and expands product thew wild yeast we have in our starter and carbon dioxide. This is really hard to confidently judge and I would whole heartedly recommend to a beginner baker to go for the easiest, most reliable option you can, being the aliquot method. The aliquot method is essentially taking a sample amount of your dough, placing it in a vessel to monitor growth and using that to determine when bulk fermentation is complete. I use 2oz sauce pots, but anything will do - even a shot glass. I started using the aliquot method about a year ago and my loaves have consistently come out great every single time, because you are taking away any of the guess work of when it is complete. You are also avoiding the very incorrect instruction I see in so many recipes which calls for the dough to “double in size”. If you allow a dough to double in size on the counter top in the height of summer it’s going to lead to a horrible soupy messy, as the heat will over proof your dough. This means that the gluten has broken down to such a point that the loaf is unable to explain or support itself. I aim for a target dough temperature of 27 degrees, which means that I am aiming for a 30% dough rise. If you would rather try the aliquot method using another temperature I have linked a video in the above TL:DR which will help! Sings of a good bulk fermentation should include - The dough should be tacky to the touch rather than sticking to your hand - Bubbles on the surface and around the sides - A slight “dome” shape on the top of the dough - The dough should very easily come away from the sides of your bowl. #sourdough #sourdoughhelp #sourdoughtips #sourdoughbread #sourdoughstarter #sourdoughbeginner #bulkfermentation #viral #fyp #bread #breadtok

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Tuesday 14 January 2025 12:12:09 GMT