Sourdough Bulk Fermentation Guide: Times & Temperatures Explained
Understanding how long to bulk ferment your sourdough is crucial for baking great bread. In this video, I break down how long your dough takes to rise at different dough temperatures — from 27°C (81°F) down to below 20°C (68°F). This is one of the most common questions I get, so I’ve created this visual guide to help you know when to end bulk fermentation, whether you're in a warm or cold kitchen. 🌡️ **Sourdough Temperature vs Rise Chart**: 27°C (81°F) = ~30% rise in 4.5–5 hours 25°C (77°F) = ~50% rise in 5–6 hours 23°C (73.4°F) = ~60% rise in 6–7 hours 21°C (69.8°F) = ~75% rise in 9–11 hours Below 20°C (68°F) = ~100% rise in 12+ hours This guide is based on 20% sourdough starter (1:1:1 feeding ratio) that doubles in around 4 hours. Adjust times based on your starter’s strength, flour type, and dough hydration. 👉 Whether you're a new or experienced baker, this will help you stop guessing and start fermenting with confidence — for better crumb, oven spring, and flavor. 💬 Let me know your usual dough temperature and how long you typically bulk ferment in the comments! 📺 *Subscribe* for more baking tips, fermentation guides, and sourdough experiments. My Equipment Videos: 🔸 My Microbakery Oven Review • RackMaster RM2020 After 3 Years in My Micr... 🔸 My Spiral Mixer Review • Famag IM-20 Spiral Mixer Review: One Year ... 🔸 How I Built My Homemade Proofer • DIY Sourdough Proofing Box – Perfect Bulk ... 🔸 My Fermentation Tubs • Sourdough Bulk Fermentation Tubs + Banneto... Want Better Sourdough? Watch My Other Videos: 🔸 My Top 10 Sourdough Tips • Top 10 Sourdough Baking Tips for Perfect B... 🔸 Testing Your Flour's Hydration • Flour Hydration Test For Perfect Sourdough... 🔸 How I Prepare My Starter Before Mixing • How I Prepare and Feed My Sourdough Starte... 🔸 How I feed and Maintain My Starter • How to Feed and Maintain a Sourdough Start... 🔸 Reduce Sourdough Starter Acidity • Reduce Acidity in Your Sourdough Starter f... 🔸 3 Ways To Shape Your Sourdough Bread • Sourdough Shaping Doesn’t Matter? I Tested... 🍴 RECOMMENDED SOURDOUGH EQUIPMENT Billy Olive Aliquot Jar – Track Your Sourdough Rise: https://creatoriq.cc/3UsBPMf Bannetons Proofing Basket https://amzn.to/3RTKjep Sourdough Dutch Oven https://amzn.to/4bvtXQl Dough Whisk https://amzn.to/3zqI4Jb Weck Starter Jars https://amzn.to/3WauCC4 Kitchen Scale https://amzn.to/3VPdf8z Spatulas https://amzn.to/3zwZyUr Inkbird Temperature Controller https://amzn.to/3XP30ni Seedling Heat Mat https://amzn.to/3VQUYb1 Thermal Printer https://amzn.to/3RSquEt Oven Gloves https://amzn.to/4btwqL1 My Recommended White Flour for Australians https://amzn.to/3W7jFBw And my recommended WholeWheat Flour https://amzn.to/4kGfqXt 📌 *Timestamps:* 00:00 – Intro: Sourdough Bulk Fermentation Explained 00:42 – 25°C (77°F) = ~50% Rise | Ideal Fermentation Temperature 01:42 – 27°C (81°F) = ~30% Rise | Warmer Dough, Faster Ferment 02:49 – 23°C (73.4°F) = ~60% Rise | Slightly Slower Bulk 03:11 – 21°C (69.8°F) = ~75% Rise | Cold Kitchen Bulk Tips 03:36 – 20°C (68°F) = ~100% Rise | Long Fermentation Time 04:44 – Urban Treats YouTube Community Announcement 📲 LET'S CONNECT Instagram: / urbantreats.sydney TwitterX: / urbantreats_syd Facebook: / urbantreatsbaking 📩 Never miss a sourdough tutorial! Join my mailing list to get notified when I release new videos. Mailing List: https://urban-treats.kit.com/902d2bc48e 📀 BIG THANKS TO ENZO MUSIC FOR LETTING ME USE HIS SONGS / @enzomusic_de #SourdoughBread #BulkFermentation #FermentationChart #DoughTemperature #MicroBakery #HomeBaking #SourdoughTips #BreadMaking #ArtisanBread #UrbanTreats
