Bulk Fermentation Guide

At ~6.0 h, lean on percentage rise, domed shape, and wobble test first, then confirm the rest.

• 1TemperatureDough is near your target range (often ~75–82°F); cooler dough needs longer bulk than this estimate.
• 2TimeYou are in the rough time window from the estimate above—a guide, not a countdown. Read the dough.
• 3Percentage riseStrong flour: about 30–50% more volume; weaker flour often less (sometimes ~25–30%). Aliquot jars help.
• 4Domed shapeSurface domes slightly—edges slope down from the center. Flat or sunken usually means wait or a problem.