Step Three: Fermentation

After all ingredients have been incorporated and the dough has been mixed to the baker’s satisfaction, it is removed from the mixer and the fermentation stage begins. With regard to taste, this is one of the most important steps in the process, as 75 percent of the flavor of the bread is developed during this time. The dough has taken quite a beating in the mixer, and it is time to let it recover, relax, and ferment. It is placed in a neutral environment with the ideal temperature between 75°F and 78°F (24°C to 26°C) and rests in this stage anywhere from 1½ to 3 hours. The duration of this initial resting period is known to bakers as the bulk fermentation.