Bulk Fermentation of the Dough

This is the period where the dough is left to rest after mixing and before shaping. If the dough requires folds, they will be completed during this stage. The aim is for the dough to increase in volume by 20–30%. It can take place at room temperature or partly at room temperature and partly in the fridge. The times given in recipes are based on an ambient room temperature of around 20–22°C (68–71°F). If room temperature is above or below this then timings may need to be adjusted accordingly. In the middle of winter you would expect the dough to require more time and on a warm summer day, less. The amount of time needed also varies according to the type of dough – enriched doughs such as Sourdough Challah take longer – and how much starter the dough contains in proportion to the flour.