Bulk Fermentation begins after the addition of the salt.
Conduct Stretch and Folds, just as you did after adding the salt, every 30 minutes, for a total of 5-6 rounds over ~2 ½ hours. For each of these rounds, rotate the bowl one quarter (¼) turn clockwise and repeat. Continue until you have made your way once around the bowl (4-5 total folds per round).
After the last set of folds, cover and rest for 1-1.5 hours of undisturbed fermentation at room temperature (or allow to sit for 30 minutes after last set of stretch and folds and transfer dough to fridge to continue bulk fermentation overnight). You are looking for the dough to expand by about 30-40% in volume, and get a glossy sheen.
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