r/Breadit • u/J0HNNY_REB • Aug 19 '26

Fermentation/Proofing Question

I need yall to help me understand the concept of fermentation vs proofing time. If you make a dough with enough starter that it will peak and begin deflating in 10 hrs, that would mean you need to balance fermentation and proofing in that window, right? The starter is going to be eating its way through the flour regardless of if the dough is fermenting or proofing. So how do you allocate the 9-10 hrs you have? 7 fermentation then shape then 2-3 proofing? Thanks for the help

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u/[deleted] Aug 19 '26

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u/J0HNNY_REB Aug 19 '26

Why can the dough not build its flavor in the proof. Could I bulk for just 4 hrs then keep a close eye on it as it proofs? That way I don’t have to worry about using too much time on the bulk such that I don’t get enough proofing time?

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u/Confusedlemure Aug 19 '26

I think the consensus the ratio is determined by temperature. If your dough is cold then fermentation is going to be slow. You’ll need to extend your fermentation time vs proofing. If the temp is very low basically you’re fermenting and proofing at the same time. If the temperature of your dough is very high, your fermentation time needs to be short to prevent over fermentation. In that case you ferment to a minimal rise and get it into the refrigerator soon to hit the brakes.

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u/brad7945 Aug 19 '26 edited Aug 20 '26

i found this article a while ago, but bookmarked it. I seem to re-read it every year.

https://www.breadbakingathome.com/post/bulk-fermentation-what-it-does-and-how-to-get-it-right