How to Tell If Bulk Fermentation Is Done (Without Guessing)
One of the most confusing moments in sourdough baking is knowing when the dough is ready for shaping. Shape too early — and the dough won’t have enough strength. Wait too long — and it becomes weak, sticky, and hard to handle. And the most frustrating part? The recipe can be perfect, but the dough still doesn’t behave as expected. In this article, we’ll go through clear, practical signs that tell you when bulk fermentation is finished and your dough is ready to shape — without complicated tests or baking myths.
What Does “Dough Ready for Shaping” Actually Mean?
When bakers say the dough is ready for shaping, they mean: fermentation has developed enough gas gluten is strong but still elastic the dough can hold its shape without collapsing At this stage, the dough is alive, airy, and balanced — not tight, not weak. Shaping at the right moment is one of the biggest factors behind good oven spring and an open crumb.
Why Timing Matters So Much
If the dough is under-fermented: it feels tight and resistant lacks volume produces dense bread If the dough is over-fermented: it spreads instead of holding shape tears easily results in flat or gummy bread There is a sweet spot — and it’s easier to recognize than most people think.
The first thing to trust is what you see, not the clock. A dough ready for shaping usually: has increased in volume by about 50–75% looks smoother and slightly domed shows bubbles along the sides of the container has a light, airy appearance If the surface starts collapsing or looks very fragile, fermentation has likely gone too far.
The Dough Feel Test (More Reliable Than the Clock)
Touch tells you more than time ever will. Gently press the dough with a floured finger: it should feel soft and elastic the indentation should slowly spring back it should not feel stiff or overly sticky If the dough snaps back immediately — it’s probably too early. If it doesn’t spring back at all — it’s likely over-fermented.
One common reason sourdough fails is shaping the dough too early or too late. Dough that hasn’t reached the right stage of fermentation cannot hold structure properly.
Many recipes say: “Let the dough double in size.” In reality, that advice often leads to over-fermentation. For most sourdough doughs, you don’t need a full double. Depending on flour, hydration, and temperature, shaping earlier gives better structure and strength.
How Long Does Bulk Fermentation Usually Take?
Bulk fermentation time depends on: starter strength dough hydration flour type room temperature At typical room temperature, bulk fermentation often lasts 3 to 5 hours, but this is only a reference — not a rule. 👉 The dough’s behavior matters more than the clock.
Final Thoughts
Knowing when dough is ready for shaping is not about strict timing or magic tests. It’s about learning to read the dough. Once you start trusting visual cues and how the dough feels, shaping becomes easier, cleaner, and more consistent — and your bread improves naturally. Good sourdough is not rushed. And it’s never guessed.
