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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.
Dough in a small container with a marked start line for bulk rise.

Rise marker reference

Use the small container with the marked start point to track bulk rise.

Wait for the correct 30-70% rise based on dough temperature.
Bubbly dough showing bulk fermentation cues along the sides.

Bubbly dough cues

Look for bubbles along the sides, a domed top, and a jiggly feel.

These cues pair with the rise marker to decide when bulk is done.

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