One of the biggest challenges in bread making is to determine when the bulk fermentation finishes and it is time to move onto the dividing/ shaping stage. Ending the bulk ferment too early, the dough is stiff and tight, resulting in a very dense and gummy bread; pushing it too far, you get a sticky and slacking dough that is difficult to handle, resulting in a flat and very sour bread.
Today I’m going to share a simple technique – a poke test that you can apply to examine whether the bulk ferment is finished or not. But before we start, let’s talk about bulk fermentation.
What is bulk ferment?
Bulk ferment, known as first rise or primary fermentation, is the first proofing stage after mixing the dough. It lasts until the dough is divided and/or pre-shaped. The dough is left to ferment in a big single mass so it is easier to observe the dough. During bulk ferment, enzymes continue breaking down starch and proteins into smaller pieces. Wild yeast and lactic acid bacteria produce acids and carbon dioxide to help develop the dough flavor, strengthen the dough and also contribute to the volume/lightness of the final product.
How long does bulk ferment take?
Unfortunately, there is no set time for bulk ferment especially in the sourdough-making world. Here are some factors that affect the length of bulk fermentation.
- room temperature
- the temperature of the dough
- activeness of sourdough starter
- amount of sourdough starter in the dough
- hydration level in the dough
- types of inclusions (add-ins)
For room temperature, the hotter, the quicker the bulk ferment finishes. The colder, the longer the bulk ferment will take. That’s why during summer time, my dough usually takes 3-5 hours to bulk ferment and during winter time, it takes 8-9 hours to complete bulk ferment. The same rule applies to the temperature of the dough. Care is needed when using a stand mixer to mix the dough. If mixing the dough too long in the mixing bowl, the friction will increase the dough temperature significantly.
The more active the sourdough starter is, the faster the bulk ferment completes. (I usually use my starter within 8 hours after feeding.) Likewise, the more sourdough starter in the dough, the quicker the dough ferments. As for the water level in the dough, the wetter the dough is, the faster the bulk fermentation ends. The reason behind this is that water activates enzymes and enables enzymes to break down starches and proteins and get the gluten network established.
The most interesting factor is the types of inclusions. Some bakers prefer soaking(or even sprouting) seeds/nuts before adding to the dough. If adding seeds/ nuts directly into the dough without soaking it first, the seeds/nuts may absorb water from the dough, decreasing the dough’s hydration level. Another example is when adding dried fruit/ fresh fruit or even defrosted fruit (like berries) into the dough.
What are the signs when the bulk fermentation is finished?
Here are some signs that indicate the dough is well fermented.
- volume increase (use rectangular container, nearly double size)
- air bubbles (check the sides and bottom of the container)
- domed surface
- smooth dough
One of the most significant signs is the volume the dough has grown and the air bubbles produced in the dough.
Also check the surface of the dough, when it is properly fermented, it should be slightly domed on the top and the surface should be smooth as well. When you shake the container, the dough will jiggle – it signifies that the dough is well proved.
Let’s poke it – poke test.
Another way to examine the dough is a poke test. Simply poke the dough and see how the dough reacts. Make sure you wet your finger before performing the poke test. Otherwise, the dough will stick to your finger. Or sprinkle flour on the surface and give it a poke.
- if the dough bounces back immediately, the dough needs longer fermentation
- if the dough bounces back slowly and leaves a dent, it means the dough is ready to move on to dividing/shaping
- if the dough doesn’t bounce back, it may be over-proofed
Here is a video of the poke test on yeast dough. Both wild yeast bread and commercial yeast bread can be examined by poke test.
At the end
Knowing when bulk ferment completes is not easy. Only when you have practiced, with time, you will be able to make the right calls. Keeping a diary or videos helps a lot. Similarly, using the same recipe to practice enhances your accuracy of calling proof. Wish we all master this skill!
