When is Bulk Fermentation Done? - Episode 8: “Low and Slow at 70F/21C"

Why do some recipes call for 100% rise and others 30% rise, yet produce similar results? We answer this complex question in a four-loaf experiment. This extraordinary video explores bulk fermentation at 70F/21C and compares it to 80F/27C, the more typical bulk fermentation temperature for the Tartine Country Bread recipe. The results are surprising!

And in a special bonus section in this video -- Meet the Crew -- you get to meet Tom's video production crew a the International Institute for the Advancement of Sourdough Science and Research of Cleveland, Ohio.

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CHAPTERS IN THIS VIDEO
0:00 Introduction
1:43 Understanding Percentage Rise
3:35 Comparison of Recipes
5:12 The Experiment
6:11 The Bulk-O-Matic System
8:02 The Recipe
9:41 The Hypothesis
13:33 The Linguini Example
18:20 Mixing the Dough
22:59 Meet the Crew
24:10 7 Hour Checkpoint
30:14 Loaf 1 Done - 30% Rise - 9 Hours
35:46 What Happens AFTER Bulk Fermentation?
39:32 Loaf 2 Done - 50% Rise - 11 Hours
43:55 Loaf 3 Done - 75% Rise - 12 Hours
47:37 Loaf 4 Done - 100% Rise - 13 Hours
51:51 Scoring and Baking the Loaves
53:31 Comparing the Loaves
1:00:21 Cutting the Loaves
1:06:52 Comparing 70F/21C to 80F/27C Loaves
1:09:25 Slicing the Loaves
1:12:10 Taste Test
1:13:22 70-80-90 Degree Baking Styles
1:19:12 The Low and Slow Method
1:21:09 Summary Findings