Mastering Bulk Fermentation: Part 2 - The Bulk-o-Matic Method

Mastering Bulk Fermentation is a 3-part video series answering the question, “When is Bulk Fermentation Finished?” Mastering Bulk Fermentation Part 1: How Bulk Fermentation Works    • Mastering Bulk Fermentation Part 1: How Bu...   Mastering Bulk Fermentation Part 2: The Bulk-o-Matic Method    • Mastering Bulk Fermentation Part 1: How Bu...   Mastering Bulk Fermentation Part 3: Reading the Crumb    • Mastering Bulk Fermentation Part 3: Readin...   DOWNLOAD THE NEW GUIDE! New!: Mastering Bulk Fermentation: Bulk-o-Matic Guide (35-page guide) https://stan.store/TheSourdoughJourne... All sourdough bakers struggle with this question. In this video, I bring all of my experience to the table to help you learn to “read the dough like a pro.” This series includes: Part 1: How Bulk Fermentation Works The Role of Gluten Development The “Gluten Bank” Four-Step Mixing Method Stretch and Folds and Coil Folds Part 2: The Bulk-o-Matic Method How to “Read the Dough” Six Sample Batches of Bulk Fermentation Cutoff Recap of the Bulk-o-Matic Approach Part 3: Baking the Loaves Reading the Crumb Examples of Acidic Starter and Dough Summary and Lessons Learned AI CONTENT NOTICE: NO AI tools were used to create this video or guide. This content is 100% human creativity, knowledge, and skill. AI is not welcome here. Go steal content from some other AI bot. NEW LINKS AND DOWNLOADS New!: Mastering Bulk Fermentation: Bulk-o-Matic Guide (35-page guide) https://stan.store/TheSourdoughJourne... PREVIOUS LINKS AND DOWNLOADS How to Strengthen a Weak, ACIDIC Starter (A Barnyard Tragedy)    • NEW!: How to Strengthen a Weak, ACIDIC Sta...   How to Read a Sourdough Crumb Guide https://thesourdoughjourney.com/wp-co... The Two-Factor (Dough Temping) Method https://thesourdoughjourney.com/dough... Bulk Fermentation Guide https://thesourdoughjourney.com/the-u... 0:00 The Four Loaves 1:17 The Bulk-o-Matic Method 2:08 3 Hours 4:53 3.5 Hours 5:15 4 Hours Loaf 1 Cutoff 10:42 Loaf 1 to Banneton 13:15 Why do we cut of bulk fermentation at less than 100% rise? 15:06 4.75 Hours Loaf 2 Cutoff 20:09 5.5 Hours Loaf 3 Cutoff 23:37 6 Hours Loaf 3 Cutoff 31:42 Change of Plans 32:14 7 Hours Loaf 5 Cutoff 37:04 8 Hours Loaf 6 Cutoff 43:26 Summary of Bulk-o-Matic Observations 44:32 Recap of the 10 Criteria