ScratchMade

Part 2 of 3 of making a sourdough loaf start to finish - bulk fermentation Doing a 3 part series of making a sourdough loaf start to finish with time stamps! Part 2 is the bulk fermentation process. Honestly this is properly the hardest step, it’s very tricky knowing when your dough is done with bulk fermentation. I know for certain I don’t always get this step perfect but always bake anyways! Most important things to look out for is a jiggly dough and that your fingers doesn’t easily stick to the surface. My bulk fermentation started at 10 am after mixing my loaf, finished folds at 1:23 pm and I decided to shape at 6:25 pm. I will then let this sit overnight in the fridge until tomorrow. 110 g sourdough discard 375 g room temp water 500 g bread flour 11 g salt #sourdough #sourdoughbread #sourdoughtutorial #bulkfermentation #sourdoughfermentation