Step-by-Step Guide
Artisan Sourdough Boule
Step 3 of 7: Bulk Fermentation (with Folds)
Cover the dough and let it ferment at room temperature. Perform a set of stretch and folds every 30-45 minutes for the first 2 hours. The dough should increase in volume by about 30-50% and show signs of aeration.
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Pro Tips for Bulk Fermentation (with Folds)
Temperature Matters: Ensure your dough and environment are at the recommended temperatures for optimal fermentation.
Gentle Handling: During folds, be gentle to preserve the air incorporated into the dough.
Observe, Don't Just Time: While timers are helpful, always rely on visual and textural cues to assess your dough's progress.
Full Recipe Overview
- 1. Autolyse
- 2. Mix in Levain & Salt
- 3. Bulk Fermentation (with Folds)
- 4. Preshape & Bench Rest
- 5. Final Shape & Proof
- 6. Preheat & Bake
- 7. Cool