When is bulk fermentation done?
It can be difficult for a cottage baker to figure out when bulk fermentation has proceeded enough for the dough to be released from its fermentation vessel onto the counter for shaping. Fermentation − the activities of yeast and lactic bacteria producing volume and flavors, respectively − continues past the stage of bulk fermentation and shaping and into the early stage of cold retardation in the refrigerator overnight. That is where and when fermentation eventually comes to a halt.
The point of interrupting the resting phase of bulk fermentation after several hours is:
- the need to prevent the microorganisms from entirely exhausting their food supply before cold retardation in the refrigerator overnight,
- the need to shape the dough at some time before the stage of cold retardation.
The micro-organisms need to stay active for as long as possible to produce the loaf’s rise and crumb and flavor profile, but not long enough to affect the deterioration of the gluten network.
Seek to establish and find a balance between the following factors. The overall Goldilocks balance is somewhere near the middle.