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Learning to read your bulk ferment

The clock won't tell you when your bulk ferment is done; your dough will. Look at three things. The volume: about fifty percent more than where you started, not doubled. The dome: the surface has gone rounded instead of flat. And the edges: a few big bubbles against the side of the bowl, not just small even ones. Give the bowl a nudge and watch whether the dough jiggles. This is the skill everything else leans on, and the only way to learn it is to look every single time before you move on.

What you need

• Translation missing: en.knowledge.bulkrijs-lezen.ingredients

How to make it

1. 1 Translation missing: en.knowledge.bulkrijs-lezen.steps