Glossary

Bulk fermentation

Bulk fermentation is the first rise of a yeast dough, when it ferments as one whole mass before being divided and shaped. It matters because this stage builds most of the flavor, gas and dough strength. Many recipes say the dough should roughly double, but bubbles, a puffy surface and a light, airy feel are better signs than the clock. At typical room temperature it often takes one to a few hours, and a clear straight-sided container with a marked starting level makes growth easy to see. See also: Final proof, Fermentation, Poke test, Bench rest.