Drawn to its outside size
For a marked container with a fitted lid
Brod & Taylor Proofing Container (6L)A low covered tub for mixing, folding and observing the whole batch.
Up to 3,000 g of dough, 6 L12.8 × 10.5 in outside
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Bulk fermentation: what it is and when it is done
Bulk fermentation is the first rise, when the whole batch ferments in one container before it is divided and shaped. Yeast fills the dough with gas while bacteria build flavour and acidity. It is done when the dough has grown by the amount your recipe gives (often 50 to 75% for sourdough), is domed and bubbly, and jiggles when you move the container.
Done when: risen by your recipe's target, domed with bubbles at the sides and on top, airy and jiggly. How long: depends mostly on dough temperature; King Arthur lets a typical sourdough bulk ferment for 3 to 5 hours at room temperature, from a dough mixed to 75 to 78°F. See the chart for your temperature.
What happens during bulk
After mixing, the yeast feeds on sugars from the flour and releases carbon dioxide, which the gluten network traps. Bacteria make lactic and acetic acid, which flavour the bread and strengthen the dough. The dough goes from dense and shaggy to smooth, airy and domed. A clear, straight-sided container makes the change easy to read.
Temperature decides the time
Our rise time calculator's model, built from published yeast and bacteria growth data, puts dough at 68°F at about 1.5 to 1.8 times the time it takes at 78°F: a bulk of 4 hours at 78°F becomes about 6 to 7¼ hours. Measure the dough, not the room, and use the rise time calculator to adjust your recipe's time. The water temperature calculator gets the dough to the temperature you want.
Folds during bulk
King Arthur gives two to four sets of stretch and folds or coil folds for a hand-mixed dough, about 30 minutes apart, early in bulk. They build strength so the dough holds its gas and shape; then leave it alone to rise.
Signs it is done
Stopped too early, the loaf is dense with a few big holes; too late, it spreads and tastes sharp. See dense loaves.
- Volume up by your recipe's target, against the tape mark.
- Domed top, bubbles on the surface and along the sides.
- Jiggles like set custard when the tub is shaken.
- Feels airy and lighter, and pulls cleanly from the container walls.
Questions bakers ask
How long should bulk fermentation take for sourdough?
King Arthur gives 3 to 5 hours at room temperature for a typical sourdough; longer in a cooler kitchen or with less starter.
Can I bulk ferment in the fridge?
Yes, a cold bulk works, but it takes much longer and is harder to judge. Most bakers ferment at room temperature and cold-proof the shaped loaf instead.
Is bulk fermentation the same as the first rise?
Yes. The final proof is the second rise, after shaping.
Equipment for this job
Keep what you own when it does the job. These are the other exact models we profile.
Drawn to its outside size
Drawn to its outside size
For a warm proof, and folds flat to store
Brod & Taylor Folding Proofer & Slow CookerA heat-only appliance folds down between bakes; check bowl fit inside.
70 to 195°F, heats only18 × 14.5 in outside