02/27/2026
Bulk Fermentation Is Not One Fixed Number.
After talking about 30–50% rise and under vs over-bulk, there’s one thing many beginners still ask:
“So… exactly where should I stop?”
The answer depends on two things:
Temperature. And what you plan to do next.
Because bulk does not exist in isolation.
Fermentation continues after shaping.
So let’s make this simple.
I've attached a practical guide you can screenshot and use.
•••
Now let’s understand what this means.
If your kitchen is warm, around 26–28°C (78.8–82.4°F), fermentation is fast and aggressive.
If you bulk too far, then shape and cold proof overnight, the dough may over-ferment before baking.
That’s why stopping around 30–40% works best in warm conditions.
You’re leaving room for the cold proof to continue fermentation slowly.
•••
In moderate temperatures, around 23–25°C (73.4–77.0°F), 40–50% rise is usually safe before shaping for an overnight cold proof.
This is where many home bakers fall.
•••
If your kitchen is cooler, around 20–22°C (68.0–71.6°F), fermentation moves slower.
You can allow 50–60% before shaping and still maintain strength.
•••
Now for cold environments.
If your kitchen is 18–20°C (64.4–68.0°F) or lower, fermentation is slow.
If you are baking the same day, not cold proofing overnight, you can push bulk further.
Sometimes 60–70%. In very cold kitchens, even 70–85%.
Because you’re baking soon after shaping.
There isn’t another long fermentation stage ahead.
•••
Here’s the key principle:
The warmer the dough, the earlier you stop bulk.
The colder the dough, the further you can push it.
And if you’re cold proofing overnight, always leave room for that extra fermentation.
Bulk is just one stage.
It’s not the finish line.
•••
This chart is a guide, not a rigid rule.
Starter strength, flour type, and dough development still matter.
But if you’ve ever wondered why 30% works for one baker and 70% works for another, this is why.
Temperature and next step.
•••
Screenshot this. Save it. Use it during your next bake.
It will remove a lot of guesswork.
End of post.
As always, I hope this helps someone.
Tell me, what’s your average kitchen temperature right now?
Note: Percentages assume properly developed dough and active starter.
We avoid recommending 100% bulk rise for beginners because doubling during bulk + final proof often leads to over-fermentation.
