Bulk Fermentation Guide
Estimate fermentation times and know when bulk is done
Dough Temperature
Estimated Time
3.8 - 5.8 hrs
Faster fermentation, watch for over-proofing
Quick Reference
65°F8-12h
68°F6-9h
70°F5-7h
72°F4-6h
75°F3.5-5h
78°F3-4.5h
80°F2.5-4h
82°F2-3.5h
85°F1.5-2.5h
Signs Bulk is Done
Look for these indicators to know when to shape
Dough Volume
Dough has risen 50-75% from original volume
Dome Shape
Top of dough is domed, not flat or sunken
Jiggly Texture
Dough jiggles like jello when container is shaken
Visible Bubbles
Small bubbles visible on surface and sides
Smooth Surface
Surface is smooth with slight tension
Lightened Color
Dough appears slightly lighter in color
Pulls Away Clean
Dough releases easily from container sides
Not Ready Yet
- •Dough is dense and heavy
- •No visible bubbles
- •Surface is rough or torn
- •Volume increase less than 50%
- •Dough sticks heavily to everything
Over-Proofed Signs
- •Dough has collapsed or deflated
- •Strong alcohol/acetone smell
- •Very slack and hard to handle
- •Large irregular bubbles
- •Surface is very bubbly and fragile