Post by @littlemoresalt

Bulk Fermentation Sourdough for beginners EP05 This is exactly how your dough should look after coil folds. Smooth, strong, and holding its shape beautifully. Even though my room is pretty hot, the dough itself is sitting at 22°C (72°F) because I used ice-cold water. Let’s talk bulk fermentation. In hot weather, we’re targeting a 50% rise. The target changes depending on your environment! You’ll notice some bubbles popping up on top, but here is the ultimate sign: the dough pulls away from the bowl cleanly and easily. Don’t worry if it doesn’t just fall out perfectly clean when you flip the bowl. What actually matters is that it holds its shape once it hits the counter. Keep your hands and counter a little wet so it doesn’t stick. If your dough is over-fermented, it becomes a sticky mess everywhere. Push the fermentation, but pay close attention. See how easily I can round this up? If this helped, subscribe so you don’t miss the next tip. Happy baking! #sourdoughforbeginners #sourdough #homebaker #sourdoughtips #baking