How to tell when sourdough bulk fermentation is done

Sourdough bulk fermentation is the first phase of dough fermentation after mixing the dough. This is also known as “first rise.” Learn about the stages of the full sourdough process in this post: Beginner’s Guide to the Sourdough Bread Baking Process.

This first phase of fermentation is also called bulk because the dough is all together and has not been divided and shaped (e.g., bagels, rolls).

See the before and after of a batch of sourdough pizza as well as an hour by hour progression of another batch of sourdough in the video below:

Tools for Bulk Fermentation

4 qt. Cambro Storage Container for bulk ferment (fits one batch of typical sourdough bread dough)
4 qt. Glass bowls with lids for bulk ferment
6 qt. Cambro Storage Container for bulk ferment (fits two batches of typical sourdough bread dough)

See the full list of my recommended essentials here: Amazon idea list of Sourdough Essentials (see affiliate disclosure)

Have a limited budget? This post outlines the absolute essentials so you don’t have to break the bank to get started plus some hacks to get along without all the “right tools”: Beginners’ Guide to Sourdough Bread Baking Tools on a Budget

How is bulk fermentation different from regular fermentation?

In general, fermentation is the process of giving time for enzyme reactions and molecular changes to take place and allow the dough to expand, gluten to develop, and the dough to strengthen.

Fermentation in sourdough also refers to the breakdown of flour starches and proteins into smaller, more digestible pieces.

It begins after the dough is mixed together and continues through all the phases of the bread making process until it is baked.

Bulk, dough rest periods, and proofing are all fermentation. Bulk is unique because it is the beginning of this process and lays the foundation for creating a strong, elastic dough. Strong, properly fermented dough is easier to shape and creates an optimal final texture and shape once baked.

6 images of sourdough pizza dough in a large see-through cambro plastic container before fermentation and after with greater volume increased more than double as well as images showing the texture of the dough before (rough) and after (smooth looking dough) and words on image: fermenting sourdough- How to tell when sourdough is done with bulk fermentation & ready to shape

Get a free sourdough bulk fermentation lesson

If you want a time planning worksheet for your next sourdough bake and a free lesson on sourdough bulk fermentation, you can get that freebie here.

I love seeing the visual before and after in this video. I hope it is helpful for you! Click the image below to get it in your inbox.

sourdough time planning worksheet and bulk ferment video freebie

How to tell when bulk fermentation is finished

Rushing the sourdough long fermentation process is a common mistake newer sourdough bakers make.

But you can improve your skills as a baker by knowing some of the signs to look for!

Watching the clock in reference to the recipe is the first important part of bulk fermentation. In recipes there is usually a time range that will be impacted by room temperature, water temperature, and humidity. Here’s my basic recipe for sourdough country bread.

Temperature is the most important factor for determining how quickly dough ferments. In general, in hot summer weather your dough will be ready on the short end of the time frame. In cold winter weather, dough will be ready on the longer end of the time frame.

The timing for sourdough recipes is usually a general guideline and may have to be adjusted in your home environment.

4 images of sourdough pizza dough in a large see-through cambro plastic container before fermentation and after with greater volume increased more than double as well as images showing the texture of the dough before (rough) and after (smooth looking dough) and words on image: volume, appearance and texture changes in sourdough during bulk fermentation

Dough volume, appearance, and texture after bulk ferment

Due to the variables in this process, it is important to know what to look for in your dough. When you understand these signs, you can determine when your dough is finished with bulk fermentation and ready to shape.

Analyze three things: dough volume, dough appearance, and dough texture.

Dough volume should be at least double from the gas built up from yeast fermentation. There should be visible signs of the bubbles of gas on top and from side if you have a see-through bowl or container. Sometimes the dough even jiggles from this built up gas–that’s a good sign!

I recommend using a see-through cambro for sourdough bulk fermentation which also has indicators for the volume by liter and quart measurements.

Dough appearance should no longer be rough after sourdough bulk fermentation. It should be smooth looking and even a bit shiny.

If you lift up a section, it should move together. You should see the formation of lines of gluten strands and/or webs of gluten that have formed.

The texture and feel should no longer be sticky but only tacky. If the dough is sticking to your finger or hands rather than sticking to itself, it is not done fermenting.

Note: If you are making a larger batch of sourdough, check out this post and calculator: How to Make a Big Batch of Sourdough Bread (Calculator)

Side by side comparison of sourdough bulk fermentation

Dough that is done with fermentation and ready to shape should be double in volume but it also should have a certain look and texture. The dough should have a smooth appearance, with a pillow-y appearance from the air built up inside, and should be only slightly tacky. See the quick video below for a side by side comparison.

Note: The batch of sourdough that is well fermented was fermented overnight then 8 hours at room temperature. The other batch of sourdough was fermented about 5 hours at room temp.

It was winter and cold in my kitchen when I filmed this. During this season, all of my batches of sourdough are fermenting on the long side. I usually let them bulk ferment 7-9 hours at room temp. Adding warmer water (70-75 degrees) allows me to shorten the timing slightly.

What do I do if my dough isn’t ready?

If your dough doesn’t have all or some of the factors described above, re-cover the dough and continue the sourdough bulk ferment.

The needed time will vary depending on your environment.

If the dough feels close and has nearly all the factors, it probably only needs 1-2 more hours.

If you aren’t observing any of the signs of readiness, your dough may need 3-5 additional hours, depending on the recipe.

I would recommend a stretch and fold if it has no signs of readiness. See this step by step recipe to see how to do a stretch and fold.

Can you let bulk ferment go too long?

Absolutely. Sourdough can become over fermented if left for too long. Signs of dough that is over fermented are a stringy dough appearance, watery texture, and dough breaks apart easily.

This is why it’s important to pay attention to your sourdough during bulk fermentation.

Learn the signs of over fermented dough and how to troubleshoot in these posts:

Tools to help with fermentation timing

Aside from learning how to care for a sourdough starter, the timing of sourdough bread making, especially sourdough bulk fermentation, has the biggest learning curve.

For making standard sourdough lean breads, you can develop or use a timing worksheet to plan out your bread making.

To take some of the variability out of different seasons of the year, you can use the fridge for cold bulk fermentation as well as cold proofing. See this post to learn about the differences: Cold Fermentation vs Room Temperature: Which Is Better?

When I make my basic sourdough bread, I leave it in the fridge for 24-72 hours to bulk ferment. I don’t always let it come to room temperature before shaping, but I recommend it for easier shaping.

This free sample time planning worksheet for my basic country bread recipe will help you plan out your bake. Or you can get my comprehensive time planning workbook with eight different time planning worksheets and a detailed baking journal.

images of pages of the sourdough time planning workbook and baking journal with text plan out your sourdough bakes with this workbook and an arrow

Some of My Favorite Sourdough Bread Recipes

Improving your skills as a baker

When you make sourdough bread, over time you will develop baker’s intuition.

You learn this part of sourdough baking through experience. This intuition allows you as the baker to sense when to adjust a recipe on the fly because the dough doesn’t feel right or look right.

It also helps you judge when the dough is ready to shape and when it needs to be left longer, regardless of what the recipe says.

Make sure to see this article on how to determine when your dough is finished proofing for the next phase of fermentation following dough shaping.

And learn to recognize a great sourdough bake by learning the signs in this post: Sourdough Bread: 10 Signs of a Good Bake (How-to Guide)

Just getting started with sourdough?

Learning to bake sourdough doesn’t have to be overwhelming. Whether you’re just getting started or looking for a little more clarity in the process, I’ve got something that will help!

👉 Join my free sourdough email course and learn step-by-step how to go from starter to fresh, homemade sourdough bread—with confidence.

🎉 Sign up now and start your sourdough journey today!

Join the Free Sourdough Email Course →{click here to start learning!}

Time Planning Help for Sourdough Baking

The #1 need for sourdough bakers is help with time planning, so I created a resource for you.

Sourdough Time Planning Workbook: Perfect for new or experienced bakers, this workbook includes 8 templates ready to fill in and a baking journal. The templates cover 4 different ways to make classic sourdough country breads, 3 time planning worksheets for enriched sourdough bread depending on serving time target, and a blank template. The baking journal goes over baker’s percentages and how to take notes on your sourdough bakes.

Get a free sample of the workbook: Use this sourdough time planning worksheet sample to simplify your baking.