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Sourdough Bread Part 2: Bulk Fermentation & Shaping 🥖

Sourdough Bread Part 2: Bulk Fermentation & Shaping 🥖

1.1K views2 months ago

YouTubeFork and Ferments con Yesenia

Pre-shaping Sourdough

Pre-shaping Sourdough

2.9K views3 months ago

How to Shape a Sourdough Sandwich Loaf 1. Pre-shape & Rest After your bulk fermentation, gently turn the dough out onto a lightly floured surface. Tuck the sides under to make a rough rectangle. Let it rest for 15–20 minutes. 2. Final Shaping (Log Shape) • Flip the dough smooth-side down. • Gently flatten it into a rectangle about the width of your loaf pan. • Fold the top third down and press lightly. • Fold the bottom third up over the top (like folding a letter). • Pinch the seam to seal. • R

How to Shape a Sourdough Sandwich Loaf 1. Pre-shape & Rest After your bulk fermentation, gently turn the dough out onto a lightly floured surface. Tuck the sides under to make a rough rectangle. Let it rest for 15–20 minutes. 2. Final Shaping (Log Shape) • Flip the dough smooth-side down. • Gently flatten it into a rectangle about the width of your loaf pan. • Fold the top third down and press lightly. • Fold the bottom third up over the top (like folding a letter). • Pinch the seam to seal. • R

96.7K viewsJun 21, 2025

FacebookMy Sourdough Bread

Shaping Sourdough After Bulk Fermentation Techniques

Shaping Sourdough After Bulk Fermentation Techniques

502.6K views11 months ago

TikTokkneadalittleloaf

Sourdough Bulk Fermentation and Shaping — Easy Guide for Beginners

Sourdough Bulk Fermentation and Shaping — Easy Guide for Beginners

18.1K views3 months ago

TikTokcanitandpetit

Part 2 of my step-by-step sourdough tutorial series! In this video, I’m showing how I end bulk fermentation, turn the dough out, pre shape, final shape, and get it into the @Rosehill Sourdough wood pulp bannetons. The shaping stage is important for building structure and improving that final oven spring. Come back for the final bake and crumb reveal after they cold proof overnight! #SourdoughTutorial #BeginnerSourdough #SourdoughTok #BreadTok #ChidoughmaChronicles #OlisaBakes #SourdoughShaping #

Part 2 of my step-by-step sourdough tutorial series! In this video, I’m showing how I end bulk fermentation, turn the dough out, pre shape, final shape, and get it into the @Rosehill Sourdough wood pulp bannetons. The shaping stage is important for building structure and improving that final oven spring. Come back for the final bake and crumb reveal after they cold proof overnight! #SourdoughTutorial #BeginnerSourdough #SourdoughTok #BreadTok #ChidoughmaChronicles #OlisaBakes #SourdoughShaping #

25.9K views9 months ago

FacebookFilmedbyerica

Sourdough how to after bulk fermentation with lamination inclusion roll up

Sourdough how to after bulk fermentation with lamination inclusion roll up

739 views4 months ago

YouTubeCharms Kitchen and Travel

After Bulk Fermentation: Sourdough Baking Steps Explained

195.3K viewsMar 18, 2025

TikToklindsayalexandra

Part 4 - Sourdough - Final shape after bulk fermentation

4.9K views6 months ago

YouTubeThe Kitchen Shift

Pre-Shaping Sourdough

3.3K views6 months ago

From Bulk Ferment to Cold Proof — My Sourdough Workflow

19 views7 months ago

YouTubeCreative Acres

Bulk fermentation Preshape and shaping Sourdough #shorts

18.6K views7 months ago

YouTubelittle more salt

Shaping a sourdough boule is super simple! This will be the step after bulk fermentation. Make sure to grab your bannetons and bowl covers! My bread recipe and all my Amazon sourdough essentials are linked on the top of my page. 🫶🏼 #sourdough #sourdoughbread | The Southern Sourdough Co.

10.8K viewsNov 13, 2024

FacebookThe Southern Sourdough Co.

You nailed bulk fermentation… don’t let shaping ruin your loaf! 😩🍞 Save this for later so you don’t forget! You’ve done the hardest part—your dough looks incredible, fermentation is spot on, and everything is going so well… until shaping. And just like that, your beautiful dough turns into a sad, spread-out blob. 🫠 Let’s fix that with my two-step method for shaping and building surface tension—the final keys to getting that perfect sourdough loaf: ✅ Step 1: Final Shaping – Lift and pull the e

334.9K viewsSep 12, 2025

FacebookKeep it Sweet Kitchen

How to Pre-Shape Sourdough — Building Surface Tension | Sourdough Sanity

274 views4 months ago

YouTubeSourdough Sanity

Pre-Shaping Sourdough

3.6K views7 months ago

The ONLY SOURDOUGH BREAD SHAPING Tutorial You Will Ever Need

858K viewsMar 23, 2020

YouTubeThe Bread Code

The Last PRESHAPING SOURDOUGH Tutorial You Ever Need

251.9K viewsMar 23, 2020

YouTubeThe Bread Code

Bulk fermentation (the first proofing of the dough after stretch and folds before you shape it into individual loaves) is done and time to shape 26 loaves!! Lets do it! 🫶🏼🌾 #sourdough #sourdoughstarter #sourdoughbread | The Southern Sourdough Co.

3.5K viewsSep 23, 2024

FacebookThe Southern Sourdough Co.

I Left This Dough Fermenting 3 Hours Too Long

8.6K views3 months ago

YouTubeRussell Peace Baker

Stop Guessing Bulk Fermentation (Most PeopleGet This Wrong)

112.3K views6 months ago

YouTubeRussell Peace Baker

Reading Dough - When to End Bulk

1.4K views7 months ago

YouTubeRussell Peace Baker

Why Your Sourdough Dough Changes After Fermentolyse | Rubaud Method Explained

438 views4 months ago

YouTubeBaking Great Bread at Home

You’re ending bulk WRONG

1.3K views6 months ago

YouTubeRussell Peace Baker

Understanding Sourdough Bread Start to Finish | hydration, autolyse, bulk ferment, proofing, shaping

732.5K viewsMar 21, 2020

YouTubeBaker Bettie

You nailed bulk fermentation… don’t let shaping ruin your loaf! 😩🍞 Save this for later so you don’t forget! You’ve done the hardest part—your dough looks incredible, fermentation is spot on, and everything is going so well… until shaping. And just like that, your beautiful dough turns into a sad, spread-out blob. 🫠 Let’s fix that with my two-step method for shaping and building surface tension—the final keys to getting that perfect sourdough loaf: ✅ Step 1: Final Shaping – Lift and pull the e

368.7K views9 months ago

FacebookKeep it Sweet Kitchen

OVER FERMENTED SOURDOUGH - The Signs and Consequences

259.6K viewsMar 29, 2020

YouTubeThe Bread Code

Visual cues to read your sourdough during bulk fermentation | How to know when your dough is ready!

142.2K viewsSep 19, 2024

YouTubeMuscle Momma Sourdough

Stretch and Folds During Bulk Fermentation

238.2K viewsJan 30, 2020

YouTubeThe Perfect Loaf

12 Bulk Fermentation Hacks That Transformed My Sourdough Baking

318.4K viewsDec 24, 2024

YouTubeThat Sourdough Gal

Cold Bulk Fermentation vs Cold Proofing Compared I Which is Better?

93.7K viewsMar 15, 2023

YouTubeChainBaker

Understanding Bread Making Step-By-Step | kneading, proofing, bulk fermentation, shaping

240.1K viewsFeb 19, 2021

YouTubeBaker Bettie

This One Step Is Ruining Your Sourdough (Bulk Fermentation Explained)

29.7K views7 months ago

YouTubeManna From Heaven Sourdough Co.

Understanding Sticky Sourdough Dough After Bulk Fermentation

92.2K viewsSep 10, 2025

TikToktheearlyrisebaker

Bulk fermentation is the hardest part of sourdough baking. ⬇️

36.2K views6 months ago

YouTubeKeep it Sweet Kitchen

Sourdough Bulk Fermentation vs. Cold Retard — What Each Phase Actually Does

23.4K views6 months ago

YouTubeBaking Great Bread at Home

Steps of Baking Ep.10 | Final Fermentation (Final Proofing)

20.3K viewsAug 9, 2020

YouTubeChainBaker

Part 2 of my step-by-step sourdough tutorial series! In this video, I’m showing how I end bulk fermentation, turn the dough out, pre shape, final shape, and get it into the @Rosehill Sourdough wood pulp bannetons. The shaping stage is important for building structure and improving that final oven spring. Come back for the final bake and crumb reveal after they cold proof overnight! #SourdoughTutorial #BeginnerSourdough #SourdoughTok #BreadTok #ChidoughmaChronicles #OlisaBakes #SourdoughShaping #

43.5K views8 months ago

FacebookFilmedbyerica

When is sourdough bulk fermentation finished and ready to shape

159.8K viewsMar 27, 2023

YouTubeLiving Bread Baker

Shaping My Sourdough after being in the Fridge for Final Proofing~ Easier to handle

17.1K viewsJan 30, 2025

YouTubeShim Bakes Bread

ep.05 dividing & pre-shaping

9.8K views2 months ago

YouTube지니킴

Step by Step Sourdough - Step 3 - Bulk Fermentation and Prep for Shaping #sourdough #sourdoughbread #sourdoughtok #sourdoughtiktok #breadtiktok #breadtok #bread #fyp #sourdoughcommunity #sourdoughbaking #sourdoughbreadbaking #sourdoughclub #sourdoughlove #sourdoughbreadforbeginners #sourdoughstarter #sourdoughforbeginners #freshbread #sourdoughhelp #sourdoughbreadmaking

222.7K viewsFeb 5, 2024

TikTokthesouthernsourdoughco

Over-Fermented? Here’s What It Really Looks Like I fell asleep and this one pushed too far. After a 15 hour bulk fermentation, this is what happened to the dough. ✔️ No longer sticky to my fingers ✔️ Slid out the bowl in one piece ✔️ Shaped well, and held shape Sounds good… but here’s the catch: ❌ Dough started falling apart when handling ❌ Structure was weak and tearing ❌ Couldn’t hold tension like it should I still preshaped, and honestly, it surprised me by holding some shape. Final shaped, i

8K views5 months ago

TikTokthefoodiechronicles_1

Should Sourdough Double During Bulk Fermentation?

11.3K views2 months ago

YouTubeRussell Peace Baker

When should I call bulk fermentation and shape my dough? Here are some tips: - start with room temperature ingredients especially your water. Try and keep everything around 70-75 degrees. - coil fold every 30 minutes. Folding your dough not only strengthens it but also helps maintain a consistent temperature throughout the entire dough. - look for signs your dough is ready to shape: after folding it and waiting for 30 minutes, if it is still rounded at the top that is a good sign that it’s time

35.4K viewsMar 26, 2024

TikToktopknotartisanbakery

Part two of making your first sourdough loaf with your new starter 💕🎉 Once bulk fermentation is complete, it’s time to shape the dough. Lightly dust a clean work surface with rice flour, then turn the dough out of the bowl. Preshape by gently pushing the dough away from you and pulling it back in, working in a circular motion until it forms a loose ball. Let the dough rest for 30 minutes. This rest allows the gluten to relax, making the final shaping much easier. After the rest, gently stretch

9.3K views8 months ago

FacebookBake With Jamie

SOURDOUGH Part 4 - final stretch and fold, bulk fermentation and then into the fridge

7.5K views7 months ago

YouTubeThe Kitchen Shift

Bulf Fermentation vs Proofing • Bulk fermentation = the first rise in one large mass. • Proofing = the final rise after shaping, before baking. Signs sourdough is ready to be shaped and bulk fermentation has ended: the dough is not sticky to the touch, jiggles and has surface bubbles and base bubbles (the glass bowl is great to visualize this) This dough will sit in the fridge for an additional 8-12 hours proofing or 4-5 hours on the counter Sourdough is a marathon not just a race 🏃‍♀️ Many fac

7.8K views7 months ago

FacebookMaddie Brower

Is your dough overly sticky after bulk fermentation? #sourdough #sourdoughbread #sourdoughstarter

5.7K views6 months ago

YouTubeSourdough with Wanna

Part 1, can you bulk ferment Sourdough in the fridge?

3.6K views10 months ago

YouTubeThe Well Hosted Life

Bulk fermentation before and after #sourdough #sourdoughbread #sourdoughstarter

5.8K views6 months ago

YouTubeSourdough with Wanna

Sourdough Bulk Fermentation #bakingbasics #sourdoughstarter #bread #breadforbeginners #sourdoughclub

16.7K viewsJun 1, 2024

YouTubeBakingToSurvive

Sourdough bulk fermentation tips

13.9K viewsMar 26, 2024

YouTubeTop Knot Artisan Bakery

Laminating dough is one of the weird and wonderful techniques you can use in the sourdough process. After bulk fermentation has begun (remember that clock starts the minute you add the sourdough culture to your mix), the dough is gently stretched out thin on the counter — not to deflate it, but to build strength in a very even, intentional way. Lamination is best done early in bulk fermentation, once the dough has come together but before significant gas has built up. The sweet spot: About 20–45

2.8K views8 months ago

FacebookCrust & Comfort Sourdough

Reading Your Dough: How to Know When Bulk Fermentation Is Done

3.4K views5 months ago

YouTubeBaking Great Bread at Home

Is your dough overly sticky after bulk fermentation? #sourdough #sourdoughbread #sourdoughstarter

18.2K views6 months ago

YouTubeSourdough with Wanna

How to Shape Sourdough Dinner Buns Shaping sourdough dinner buns is simple and makes all the difference in getting soft, round, evenly baked rolls. After your dough has finished bulk fermentation, turn it out onto a lightly floured surface and divide it into equal pieces. Working one piece at a time, cup your hand over the dough and gently rotate it in small circles on the counter. The friction helps tighten the surface, creating a smooth, taut ball. Place each shaped bun seam-side down on a par

35.6K views10 months ago

FacebookMy Sourdough Bread

Sourdough Bulk Fermentation Guide for Beginners

1.4K views8 months ago

YouTubeThe Sourdough Nerd

A Sourdough Process Part 1 - Bulk Fermentation

3K viewsMay 17, 2025

YouTubeIrish Baker Abroad

How should your sourdough look and feel after bulk fermentation? THIS! 👀

19.2K viewsSep 16, 2025

YouTubeKeep it Sweet Kitchen

Perfecting Sourdough Shaping After Bulk Fermentation

9.1K viewsMar 17, 2023

TikTokstinadoreen

How To Tell If Your Sourdough Dough Is Ready After Bulk Fermentation

903 views5 months ago

YouTubejillsbakehaus

Pre Shaping Sourdough Bread | Bulk Fermentation | Making Sourdough Bread In Bulk

1.8K views9 months ago

YouTubeLeaf and Loaf

Sourdough Bulk Fermentation

1.7K views11 months ago

After a 12 hour overnight bulk fermentation on my counter, this is exactly what I’m looking for before I cross my fingers for a clean dough dump 🙃 ✨ jiggly when the bowl is shaken ✨ nicely domed on top ✨ bubbles throughout and on the surface ✨ dough pulls from the bowl ✨ doesn’t stick to my hands (it IS tacky, it’s dough!) Once I see these signs, I know it’s time to dump the dough, divide, and weigh. Bob Frost is a chilly dough, and so fun to play with!!! Highly recommend trying out this recipe

8.2K views8 months ago

FacebookLindsay’s Bread

Part 2 | Bulk Fermentation, Preshaping, Shaping & Cold Fermentation.

17 views3 months ago

YouTubeOh My Dough Home Bakery

When is sourdough bulk fermentation finished and ready to shape

23 views5 months ago

YouTubeMad for Dough

Part 5 Shaping the dough in this never ending process

306 views1 month ago

YouTubeMariakd37

🇮🇹 ITALIAN WEEK DAY 2 🇮🇹 This is what 3 hours of slow fermentation does to a dough. The moment of truth after bulk ferment. Soft, jiggly, full of life. Stretches like silk without tearing. That's how you know the gluten has developed properly, the fermentation is on point, and you're about to make pizza that will ruin every other pizza for you. If your dough tears or feels stiff at this stage, it's not ready. Patience is everything. The dough now goes into 4 x 250g balls, sealed up tight and

344 views4 months ago

TikTokanasflavorlab

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