Technique
intermediate
Bulk Fermentation with Fresh-Milled Flour
Bulk-ferment fresh-milled dough until it has grown 50–75% in volume, feels airy and jiggly, and shows visible bubbles on top and sides. This is typically 20–40% faster than the time stated in conventional recipes.
Key Takeaways
- Stop at 50–75% volume increase, not 100%
- Watch the dough, not the timer
- Fresh-milled ferments 20–40% faster
- Mark dough height with a rubber band
- Use cooler water in summer to slow fermentation
Summary
Fresh-milled flour ferments faster than commercial flour. Watch the dough, not the clock, and end bulk fermentation when volume has grown 50–75%.
Steps
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