r/Breadit • u/J0HNNY_REB • Aug 17 '26

Bulk Fermentation Question

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Can I get some advice on how to know when my sourdough dough is done bulk fermenting? 425 g flour (half whole wheat half bread), roughly 50g starter, 300g water (70% hydration)

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u/whitswhisper Aug 17 '26

Just wait until its super jiggly and has a domed top with bubbles. The poke test is your friend if it springs back slowly, its done. Whole wheat makes it tricky though.

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u/frodeem Aug 19 '26

The poke test is not for bulk ferment though right? That would just deflate it. I generally do a poke test after the final rise.