bulkfermentaatioon
Bulk fermentation, also known as primary fermentation, is a crucial stage in the production of leavened doughs, particularly in bread making. It refers to the period after the initial mixing and kneading of dough ingredients, during which yeast or other leavening agents are allowed to ferment the sugars present in the flour. This fermentation process produces carbon dioxide gas, which causes the dough to rise, and also develops complex flavors and aromas.
During bulk fermentation, the dough is typically left in a covered container at a controlled temperature. The
The primary goals of bulk fermentation are to develop the dough's structure, create gas, and enhance flavor.