when is bulk fermentation done

Bulk fermentation is done when the dough is divided or shaped. It starts right after mixing is finished and lasts until the dough is no longer a single large mass, typically before dividing and preshaping. The duration usually ranges from 2 to 5 hours at warmer temperatures (about 74 to 78°F or 23 to 25°C), but can be longer if done at cooler temperatures or in the refrigerator overnight (cold bulk fermentation). The dough should be smooth, elastic, and well-risen but not over-proofed at this stage. Sensory indicators such as the dough becoming bubbly, domed, and jiggly in texture are signs that bulk fermentation is complete. The exact time depends on factors like dough temperature, starter strength, ingredients, and ambient conditions. Bulk fermentation ends when the dough is ready to be divided or shaped for proofing and baking.