When is Bulk Fermentation Done? - Episode 8: “Low and Slow at 70F/21C"

Why do some recipes call for 100% rise and others 30% rise, yet produce similar results? We answer this complex question in a four-loaf experiment. This extraordinary video explores bulk fermentation at 70F/21C and compares it to 80F/27C, the more typical bulk fermentation temperature for the Tartine Country Bread recipe. The results are surprising! And in a special bonus section in this video -- Meet the Crew -- you get to meet Tom's video production crew a the International Institute for the Advancement of Sourdough Science and Research of Cleveland, Ohio. DOWNLOAD THE NEW BULK-O-MATIC GUIDE! https://thesourdoughjourney.com/wp-co... NEW WEBSITE: https://thesourdoughjourney.com/ PRODUCTS USED IN MY VIDEOS: https://thesourdoughjourney.com/produ... CHAPTERS IN THIS VIDEO 0:00 Introduction 1:43 Understanding Percentage Rise 3:35 Comparison of Recipes 5:12 The Experiment 6:11 The Bulk-O-Matic System 8:02 The Recipe 9:41 The Hypothesis 13:33 The Linguini Example 18:20 Mixing the Dough 22:59 Meet the Crew 24:10 7 Hour Checkpoint 30:14 Loaf 1 Done - 30% Rise - 9 Hours 35:46 What Happens AFTER Bulk Fermentation? 39:32 Loaf 2 Done - 50% Rise - 11 Hours 43:55 Loaf 3 Done - 75% Rise - 12 Hours 47:37 Loaf 4 Done - 100% Rise - 13 Hours 51:51 Scoring and Baking the Loaves 53:31 Comparing the Loaves 1:00:21 Cutting the Loaves 1:06:52 Comparing 70F/21C to 80F/27C Loaves 1:09:25 Slicing the Loaves 1:12:10 Taste Test 1:13:22 70-80-90 Degree Baking Styles 1:19:12 The Low and Slow Method 1:21:09 Summary Findings