Bulk fermentation - Tips

Reading the signs of fermentation ~ The big mystery of when your dough has reached the end of bulk fermentation.

For sourdough this is "make or break".

If you cut this time too short then you are risking an underproved dough, too long and then it will overprove.

The bulk ferment stage can also be called the 'first rise' (most important rise), the second rise is during the proving stage (usually in the fridge) and the third rise is in the oven. Therefore you don't want the dough to 'fully' ferment, otherwise it will break down and you'll get no rise in the oven. 

Following a recipe is a good way to learn how to make sourdough bread when you're just starting out, but eventually over time you'll learn to 'read' your dough. 

Everything has to be taken into account, from the room temperature, the type of flour your using and the activity of your starter. What works for someone won't always work for someone else. Temperature has a huge part to play - A warmer climate means a quicker bulk time and colder climate can sometimes mean longer. 

This means you need to understand the signs of fermentation.

You want the dough to increase in size (but not too much) and to look smooth and bubbly on the surface like the first picture. If you are using a glass bowl you'll also see bubbles under the dough as well. 

Give the dough a gentle shake and you'll see that it is nicely aerated. This all means that dough has fermented sufficiently.

You also want the dough to retain its strength and not overprove (gluten structure breaking down). You can tell this by doing a windowpane test (second picture). If the dough breaks when you pull on it, then either you haven't developed the gluten enough (stretch and folds) or its overproved. 

If you are happy with how your dough is looking then it's ready to be shaped and then prove for its 'second rise'.