To know when bulk fermentation is done, look for several key signs in your dough's volume, appearance, texture, and behavior:
- Volume Increase : The dough should have roughly doubled in size or grown about 50% to 100%, depending on the recipe. This rise is due to carbon dioxide produced by yeast fermentation
- Surface and Shape : The dough surface should be smooth, slightly domed, and pulling away from the edges of the container. It should look puffy and have a rounded "shoulder" where it meets the container sides
- Bubbles : Visible bubbles should appear on the dough surface and throughout the dough body, indicating active fermentation. Large bubbles on top and many smaller bubbles on the sides are good signs. Lack of bubbles usually means underproofing, while deflated bubbles suggest overproofing
- Texture and Feel : The dough should feel light, airy, and slightly tacky but not sticky. When gently poked, it should have some elasticity and jiggle slightly. Overproofed dough will feel very slack, wet, or even soupy and lose its structure when poked
- Sound : When you knock on the bottom of the bowl, it may sound hollow, indicating good gas development inside the dough
- Smell : The dough should smell yeasty and pleasant, not floury (underproofed) or overly acidic (overproofed)
- Timing Context : Bulk fermentation begins as soon as the starter is mixed into the flour and water, including during stretch and folds. The total time varies with temperature and dough hydration but watching these signs is more reliable than strict timing
In summary, bulk fermentation is done when the dough has risen adequately, has a smooth, domed surface with bubbles visible, feels airy and elastic, jiggles slightly, and smells yeasty. Avoid underproofing (dense, little rise, no bubbles) and overproofing (collapsed, very slack dough with deflated bubbles)
