In this video I compare two sourdough bulk fermentations, one loaf is fermented to increase by 50% of its original volume and the other by 100%. This is the first time I was able to test the new fermentation chamber which worked really well. Being able to hold a constant temperature is a huge help, especially useful when summer hits! I'll release a full breakdown of the fermentation chamber in the next couple of weeks.

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Sourdough calculator version 2 is on its way! Click below to get access to version 1 and be notified when version 2 is finished. I'll also keep you updated on the development of the fermentation calculator!

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Chapters
0:00 What's going on
0:40 Mixing the dough
1:30 Kneading the dough
2:30 Divide for bulk ferment
3:10 Shape 50% dough
4:05 Shape 100% dough
4:55 Bake
5:45 Comparing the loaves

#bulk fermentation

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