Sourdough bread - Bulk fermentation

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Bulk fermentation

This is nature at work, the dough starts working and increases volume under the leaven action. Make sure there is enough moisture to avoid the dough outside skin drying if the atmosphere is too dry pulverize some water on the linen covering the container do not pulverize water directly on the dough.
Room temperature should be between 20 and 23°C. In that condition it will take between 6 and 8 hours for the dough to get ready for the next step. The objectif is to get the dough to double in volume. If room temperature is higher the process will be accelerated but the bread may not keep as well. This is also the time where you find out if your natural leaven was good and strong or on the weak side!

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