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Bulk Fermentation
Appears in
By Culinary Institute of America
Published 2015
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.