Bulk fermentation involve the process of yeast and bacteria to break down the dough to create flavor and structure to the final breads product. Bulk fermentation require careful attention to several factor that can influence the fermentation process. These factors includes the temperature at which the dough ferments, the vitality of the starter, the hydration of the dough, and how often the baker folds the dough during the bulk fermentation stage.
The temperature at which the dough ferments have the most significant influence on the fermentation process. This is primarily due to how quick the yeast and bacteria that live within the dough work. The warmer the dough, the more quick the dough ferments.
Things That Affect Bulk Fermentation
This is mainly due to how warm the water is when the dough is made and how warm the dough becomes due to the friction create while kneading the dough. If the dough is warmer, the yeast and bacteria will work more fast within the dough. Consequently, if the dough is cooler, the yeast and bacteria will work more slow.
A thermometer can be used to measure the internal temperature of the dough. The internal temperature of the dough is more important than the temperature of the room in which the dough sits. Using 65 degrees as an example, the dough will ferment slow.
If the temperature of the dough is 80 degrees, however, the dough will ferment very rapid. Another factor that influence the bulk fermentation process is the vitality of the starter. If the starter is at peak vitality, it will ferment the dough at a steady rate.
If the starter is weak, however, it will contribute to a slow bulk fermentation process and potentially create flavor within the bread that are difficult to control. The hydration level of the dough also influence the bulk fermentation process. If the hydration level are low, the dough will be stiffer and easier to handle during bulk fermentation.
If the hydration level is high, the dough will be wetter and will trap the gas created during bulk fermentation more quickly. In recipes that use high hydration level, bakers must pay more attention to the folding of the dough to ensure that the dough does not collapse during bulk fermentation. During bulk fermentation, the dough must be fold to increase the strength of the gluten within the dough.
There are different technique for folding dough, such as stretch and fold technique and coil fold technique. In the stretch and fold technique, the baker pulls the edge of the dough upward and allows it to drape onto itself. In the coil fold technique, the baker lifts the dough, allowing the dough to coil underneath itself.
These technique must be used at regular interval during bulk fermentation but cannot be used too many time during bulk fermentation. Folding the dough too much will deflate the gas created during bulk fermentation. Bakers should use visual cue to determine when bulk fermentation is complete.
One can observe the dough to determine if the dough has increased in volume, created bubble on the surface, and has a domed shape. Additionally, the poke test can be used to determine if bulk fermentation is complete. If the indentation made by poking the dough with a fingertip spring back slowly, bulk fermentation is complete.
If the indentation does not spring back, however, the dough is overproofed. If the dough spring back immediately when poked, the dough is underproofed. Dough that is underproofed will have dense and gummy element because bulk fermentation did not last long enough for the gas to rise to the gluten within the dough.
Overproofed dough will be flat and lack structure because the bulk fermentation process lasted too long and the gas in the dough have collapsed. Overproofing can be prevented by decreasing the bulk fermentation temperature or bulk fermentation time. Overproofing can be prevented by decreasing the bulk fermentation temperature or bulk fermentation time.
Using specific kitchen tool will allow bakers to manage the bulk fermentation process more effectively. A kitchen scale can be used to measure the ingredient in grams. This will allow bakers to control the hydration levels of the dough.
Using a container with measurement marking will allow bakers to monitor the rise of the dough. Finally, using a dough scraper will allow bakers to better manage the sticky dough during the bulk fermentation process.