NEW!: Sourdough BREAKTHROUGH: Two-Stage Bulk Fermentation - For Busy People

What is Two-Stage Bulk Fermentation? Check out this video to learn an innovative method for bulk fermenting your dough. The method uses a warm start and a cold finish to the bulk fermentation process, then after shaping the dough, the shaped loaves return to the refrigerator for a second cold retard. This method is also referred to as the Double Cold Retard method because the dough ferments twice in the refrigerator -- once during bulk fermentation, and a second time during final proofing. This method provides; - unparalleled schedule flexibility for busy people, especially weeknight bakers - a method tailor-made for warm-weather bakers - the perfect companion method for new warm/cold proofers This detailed video shows every step of the process and discusses options for warm and cold proofing the dough, including a new line of incubators and proofers which both warm and cool your dough. Lastly, the video features unique techniques from Michael Kalanty's book, "How to Bake MORE Bread," which was the inspiration for this video and the unique two-stage bulk fermentation method. All products featured in this video can be found at https://thesourdoughjourney.com/products I may receive a small commission from the sale of some products featured in this video. CHAPTERS IN THIS VIDEO 0:00 Introduction 6:23 Where Did Two-Stage Bulk Fermentation Come From? 8:25 How Does Two-Stage Bulk Fermentation Work? 10:33 How It Works 12:05 The Importance of Initial Dough Temperature 14:05 Three Methods 19:51 The Experiment 20:30 The Recipe 22:00 PART 1: Mixing the Dough: Loaf #3 25:52 Using a Proofer 28:39 End of 15 Minute Rest 33:22 Dough to Warm Proofer 33:50 The Importance of Dough Temperature 34:37 De-gas and Fold 37:31 Dough to Fridge 38:31 Loaf #2 - Mixing the Dough 40:03 Using a "Cold Proofer" 42:11 Other Proofers and Temperature Control Options 45:27 Do I Need a Proofer? 47:09 Dough to Cold Proofer 47:39 Loaf #1 Mixing the Dough 49:00 A Message From the Future 52:30 Dough to Fridge 53:16 Summary: Stage 1 Temperatures 53:29 Managing Dough Temperature - Top 10 Tips 53:49 PART 2: Bulk Fermentation Stage 2 - The Cold Stage 54:22 Loaf #1 End of Bulk Fermentation 58:03 Loaf #2 End of Bulk Fermentation 1:00:10 Loaf #3 End of Bulk Fermentation 1:02:41 PART 3: Shaping 1:04:56 Final Shaping 1:05:46 PART 4: Baking 1:09:45 Scoring and Baking the Loaves 1:10:21 Comparing the Loaves 1:16:04 Cutting the Loaves 1:19:24 A Sourdough Breakthrough? 1:22:38 Taste Test 1:23:53 The Future of Sourdough 1:24:36 Acknowledgments