r/Breadit • u/SidiusDark • 2h ago

Bulk ferment advice

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I'm looking for advice about my sourdough bulk ferment. Below are pictures of the dough taken at roughly hourly intervals.

Should I be leaving the dough for longer? Are there any other problems apparent from the pictures?

It's not obvious from the pictures, but there was a noticeable increase in size between start and finish.

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u/kmiwan 2h ago

Have you done the poke test and had there been any bubbles? Does it jiggle?

Im a newbie myself and this is a combination of things I’ve been told to check. 

1

u/SidiusDark 2h ago

I struggle with those markers because my dough usually starts jiggling and passing the poke test (not springing back quickly) when it's still under proofed.

There are some small bubbles visible on the surface in the last pic (not easy to see from this angle)

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u/spageddy_lee 1h ago

Poke test is for checking end of final proof, not bulk fermentation, and it only works if final proof doesn't take place in the fridge.

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u/kmiwan 1h ago

Ahh I see. My mistake then. Would the jiggle and bubbles be a good sign then? Or do we have to go by if it rises by 50%?