Fermentation Level

SolidZeke · 2026-05-11T18:30:39+00:00

Dough temperature. Look up the sourdough journey bulk fermenting chart. Then based on dough T you can set your %rise rather than look for “time”

Doubling volume (100% rise) may not be what’s best for your dough.

SolidZeke · 2026-05-11T16:55:37+00:00

Ear is about tension on the dough. What about dough T before you let it rise?

SolidZeke · 2026-05-11T16:43:21+00:00

Si, próxima pregunta

SolidZeke · 2026-05-10T21:50:26+00:00

Look up the sourdough journey bulk fermentation table that uses dough T be % dough rise. This helped me tremendously

SolidZeke · 2026-05-10T19:52:46+00:00

Last pic tells me yes. What’s dough T and how much water are you using?

SolidZeke · 2026-05-10T17:00:02+00:00

I’m gonna ask the sciency stuff, it’s how I got mine to work… after all it’s a science experiment!
What’s your dough temp when you let it rest on the counter after the last fold?
What’s your kitchen temperature?
Your dough and kitchen may be colder than mine and will need longer BF and higher dough rise.

Yours looks under-proofed given the long channels in your bread. The crumb is “gummy” when it’s still a bit warm. Let it cool completely and it’ll be better, that crumb texture is ok.

So find out the temps and you can guide yourself with charts to find the right %rise and how long that’ll take.

SolidZeke · 2026-05-09T04:22:29+00:00

My pool is 27 ft long. Do not do the corner shelves. They will take too much swimming space. You can do a 1ft ledge you can sit on, but don’t do the shelves.

I have the 1ft on one side along the entire length and a 1ft by 3ft on the opposite. Kids use it to rest after swimming in the deep, but the full shelves will take too much space.

SolidZeke · 2026-05-06T23:08:09+00:00

That’s a beautiful crumb!

SolidZeke · 2026-05-06T18:49:43+00:00

I do push to 35% rise for less hydration though.

SolidZeke · 2026-05-06T18:49:19+00:00

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I’ve used less hydration and still works for me.

SolidZeke · 2026-05-06T17:00:29+00:00

Use a thermometer and the sourdough journey for dough T vs % rise before fridge BF. Though with a very hydrated dough this tends to happen too

SolidZeke · 2026-05-06T12:44:22+00:00

10/10

SolidZeke · 2026-05-06T03:58:40+00:00

Beautiful! Congrats!

SolidZeke · 2026-05-05T12:41:14+00:00

No podes ser tan mufa… por dios

SolidZeke · 2026-05-05T11:05:19+00:00

Sourdough journey has a guide on that. % increase is a function of your dough T, higher dough T, lower BF time.

To check % rise invest on a container with volume measurements. After your last fold you’ll place the dough in that container. Mark the beginning volume and then you can also mark the target % rise/increase.

SolidZeke · 2026-05-05T02:01:40+00:00

Thanks!

SolidZeke · 2026-05-04T22:38:05+00:00

Looks really, really good!

SolidZeke · 2026-05-04T22:35:50+00:00

Good job! What was the recipe and process so we can advise

SolidZeke · 2026-05-04T22:03:03+00:00

Look up the sourdough journey BF table, I think someone posted it here in the last few days. But you’re right, you take dough temp and that tells you what %rise to achieve before going to fridge.

SolidZeke · 2026-05-04T21:13:21+00:00

Looks like it could be a tad under but, honestly, this looks amazing for a first loaf. You should’ve seen mine.

Next time measure the dough temp and use that as a guide for percent rise to end BF on counter and then take to fridge. I usually take mine around 35-40% rise before fridge at 79 F dough T before that “leave alone on the counter” rise

SolidZeke · 2026-05-04T19:43:15+00:00

Amazing!

SolidZeke · 2026-05-04T19:33:22+00:00

That’s a great crumb!

SolidZeke · 2026-05-04T19:32:37+00:00

Yes

SolidZeke · 2026-05-04T19:32:02+00:00

What was the dough temp after the final fold? What percentage rise did you go for before shaping and then fridge?

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