BULK FERMENTATION is one of the key steps in making a beautiful loaf of sourdough bread. And in today's video I'm going to answer one question from a viewer asking how did you know you were done with BULK FERMENTATION?


Specifications:
50% Organic Artisan Bakers Craft Plus Flour from Central Milling
50% Bread Flour from King Arthur
80% Hydration
20% Levain
2% Salt

Method:
Autolyse
Rested for 30 autolyse
Added levain
Mix by hand (rubaud method)
Rest for 30 minutes
Added salt
Mix by hand (rubaud method()
Rest for 30 minutes
Stretch and fold (2x)
Rest for 30 minutes each stretch and fold
1st Coil fold
2nd Coil fold
3rd Coil fold
4th Coil fold
Rested for almost 2 hours
Shape
Cold Retard for 12 hours


Timestamps:
0:00 Intro
0:52 Stretch and Fold
1:08 Coil Fold
3:02 My dough before shaping
8:09 Baking
08:42 Final loaf


#bulkfermentation #sourdough

I hope you enjoy this video.

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Thank you ❤
-Lori