Bulk Fermentation

After the dough has been mixed or kneaded, it is left to rest relatively undisturbed in a covered container. This period is known as the bulk fermentation, sometimes called “proofing” or “rising.” It can last anywhere between one and four hours, depending on the type of dough and the quantity of commercial yeast used. During this period enzymatic activity ramps up and the yeasts do their thing of feeding, reproducing, and giving off carbon dioxide. In general, the mass of the dough doubles in volume during this process.