Bulk fermentation
How to decide when bulk is done
Use this page when the dough timeline feels vague. The goal is to read rise, bubbles, wobble, and dough temperature together.
Image slot
Rise marker reference
Reserve space for a bowl or container with rise marks at common temperature targets.
Video slot
Wobble and bubbles
Use this slot for a short clip showing edge bubbles, wobble, and dome cues.
What to look for
Early bulk: the dough still feels dense and tears easily. Keep folding on schedule.
Mid bulk: the dough feels puffier, smoother, and begins holding rounded edges between folds.
Ready to shape: it has visible bubbles at the edges, a gentle dome on top, and the target rise for your dough temperature.
27C dough
About 30% rise
24C dough
About 50% rise
21C dough
About 75% rise