Читать книгу Bread Making For Dummies - Wendy Jo Peterson - Страница 30

How long you bulk ferment depends greatly on the amount of starter used in the recipe and the temperature of your home. If you’re making a basic white sourdough, you can simply cover the dough and let it rest and ferment for eight to ten hours. If you’re making a whole-grain variety, you’ll want to help the gluten formation by folding the dough (as described in Step 2, with four quarter turns and folds) every 30 to 60 minutes twice more.

Production could look like this:

 8 p.m.: Autolyze the dough and feed the starter.

 8:30 p.m.: Add in the salt and fold.

 9:30 p.m.: Perform four stretch and folds.

 10:30 p.m.: Perform four stretch and folds and rest the dough for eight to ten hours.