Reading the Dough: Bulk Fermentation by Feel

The four signals: 1. Volume increase: 50-75% bulk rise, not the doubling Instagram bakers chase. 2. Surface tension: the dough should feel domed and resilient when you tilt the container. 3. Bubbles: visible large bubbles on the sides and surface: not just a bubbly skin. 4. Wobble: gentle shake should produce a slight jiggle. Stiff = under, sloshy = over. Time ranges are starter-and-temperature dependent. A 75°F kitchen with a robust starter: 4-6 hours. A 68°F kitchen: 8-10 hours. Use a clear container with a rubber band as a marker.