Bulk fermentation, also known as the bulk prove, is the first and longest rise in the bread-making process. It begins immediately after mixing and continues until the dough is ready to be divided and shaped. During this crucial stage, fermentation transforms the dough, developing both its structure and flavour.
Why Bulk Fermentation Matters
Bulk fermentation allows the dough to ferment as one mass. As the yeast or sourdough starter consumes the available sugars in the flour, it releases carbon dioxide and organic acids. This naturally leavens the dough, creating air pockets and a soft, open crumb texture.
Importantly, it’s during this stage that gluten continues to develop. Instead of overworking the dough through kneading, many bakers use stretch and fold techniques to build strength gently. This approach is especially helpful when using high-hydration or wholegrain flours, which benefit from extended time to absorb water and ferment slowly.
Time and Temperature Control
The length and effectiveness of bulk fermentation depend on time and temperature. Warmer conditions speed up fermentation, while cooler temperatures slow it down and allow for more complex flavour development. At The Sourdough School, we often slow the process to support better digestion and enhanced nutrient bioavailability.
We recommend observing rather than timing. Look for signs such as increased volume, a slightly domed top, and visible bubbles beneath the surface to determine readiness.
Bulk Fermentation in Practice
On our 3-day Introduction to Sourdough Workshop, students learn how to recognise when the bulk prove is complete. Working with our freshly milled botanical blend flours, we explore how fermentation affects dough handling and health outcomes.
For home bakers, our bread kits and starter kits provide the tools and guidance needed to master bulk fermentation as part of a balanced baking practice.
We also explore how fermentation impacts health in our Proven Bread Subscription. Each loaf is long-fermented using traditional methods, which may support better digestion and metabolic function.
Bromate
