Hydrate The Crust
Bulk Fermentation Planner
Read the dough. Plan the fermentation.
Recipe settings will appear here.
Custom Mode starts from a neutral sourdough baseline and adjusts the planning range for your room temperature, starter percentage, hydration, and strength-building schedule.
Planning Range
4.7–6.3 hr
Estimated bulk-fermentation window.
Midpoint
Room temperature
Hydration
Starter
Strength building
Use the dough, not only the clock. This tool is a planning estimate, not a fermentation guarantee or food-safety measure.
What ends bulk fermentation?
Bulk fermentation begins as soon as the dough is mixed and continues until shaping. Stretch-and-folds happen during the first part of bulk fermentation; they are not a separate stage before bulk. Rather than waiting for a strict doubling, look for a combination of expansion, bubbles, a smoother surface and a dough that feels aerated and lively. A warm room usually speeds fermentation, so start checking the dough earlier and rely on the recipe’s visual cues rather than waiting for the clock.