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Bulk Fermentation

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

The first fermentation period, known as bulk fermentation, develops the flavor of the bread. Bulk fermentation is especially important when using the direct fermentation method. Regulating the temperature may extend the time or rate of fermentation during this period. Keeping the dough at cooler temperatures will result in a longer fermentation period and thus more flavor development.

The alcohol produced during fermentation tenderizes the gluten strands, making them more elastic so they expand, allowing the bread to rise properly. More-tender gluten strands produce a loaf with a tender and chewy crumb. Gluten is also further developed during this time through the process of folding.

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