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Explore The SECRET of Bulk Fermentation: Measuring Dough Temperature and % Rise - The Two-Factor Method with 262,691 views, 6,219 likes, and 1,637 comments. Experience the impact of this video content that has captured audience attention.

Why do some recipes recommend a 30% rise and other a 100% rise? The percentage rise is related to the dough temperature. Warm dough needs to be cut off at a lower percentage rise than cool dough. The dough keeps fermenting in all of the downstream steps, so with warm dough you need to "hit the brakes" earlier, at a lower percentage rise. In this video, I introduce the "Two-Factor Method" of determining when bulk fermentation is finished -- by measuring the dough temperature AND the percentage rise. This extraordinary video is based on years of research and hundreds of experiments. This method will get new bakers perfectly proofing their dough in record time. It does not require hundreds of bakes, or "baker's intuition." You do not need to learn how to "read the dough." Follow this simple method and you'll be baking perfectly proofed loaves faster than ever before. "Life changing..." "Amazing..." "Brilliant..." "So simple, yet effective..." DOWNLOAD THE GUIDE https://thesourdoughjourney.com/wp-content/uploads/2024/01/The-The-SECRET-of-Bulk-Fermentation-Measuring-Dough-Temperature-and-Percentage-Rise.pdf DOWNLOAD THE ORIGINAL ARTICLE https://thesourdoughjourney.com/the-mystery-of-percentage-rise-in-bulk-fermentation/ DOWNLOAD HOW TO READ A SOURDOUGH CRUMB https://thesourdoughjourney.com/wp-content/uploads/2021/12/How-to-Read-a-Sourdough-Crumb.pdf FIND ALL THE PRODUCTS USED IN THIS VIDEO https://thesourdoughjourney.com/products VISIT THE SOURDOUGH JOURNEY WEBSITE https://thesourdoughjourney.com CHAPTERS IN THIS VIDEO: 0:00 Introduction 1:56 What about Bob? 2:49 When do you cut off Bulk Fermentation? 6:05 An Example 8:10 Who does this work? 12:23 The Javelin Example 15:39 A Speeding Car on a Slippery Road 19:49 The Tools 22:47 Recipe Problems 29:53 How to Measure Dough Temperature and Percentage Rise 37:38 How to Measure the Starting Volume 40:52 Sizing Your Fermentation Vessel 42:34 Target Rise Based on Dough Temperature 44:40 Measuring the Ending Volume 45:59 What if I overshoot the target? 47:31 The Impact of Overproofing 50:39 The Last Step: Calibration 52:45 Working with Warm Dough 54:34 Controlling Your Dough Temperature

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