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Bulk fermentation allows dough to rise and develop flavor, while proofing lets shaped dough expand before baking Control over fermentation and proofing times is key to optimizing bread quality Techniques for dough handling during these stages are fundamental to the art of bread making. Every one of those methods can be used to make great bread.
Though bulk fermentation and proofing sound similar, they serve different purposes
The bulk fermentation is the first rise of the dough, where fermentation begins and gluten develops, while final proofing, a second rise of the dough, happens after shaping. Bulk ferment vs cold ferment Two very common sourdough terms with two very different meanings Understanding the purpose of each period of fermentation is important to producing the best quality sourdough bread possible.
Bulk fermentation is important because it is the proofing stage during which the dough accumulates gases, which determine the structure and flavor of sourdough bread The gluten network you develop from mixing will trap the carbon dioxide produced during bulk fermentation. Bulk fermentation happens before you shape your dough During this stage, your dough is left to ferment and rise
Proofing occurs after the dough has been shaped into its final form
It’s the final rise before baking. Explaining the difference between bulk fermentation and proofing in the sourdough process When bulk fermentation is complete, the dough is divided, shaped and proofed again before baking Why is bulk fermentation important
Because it is the stage of sourdough when the dough is accumulating gases which will determine the structure and flavor of the sourdough bread.
