Maison Fare - Dutch Oven - Bulk Rise, Shape, and Proof

Step III

Bulk Rise, then Shape & Proof

We will first put the dough down for its first and longest rise, called the Bulk Fermentation (4-7h*). After that, we will take 5-10 minutes to Shape the dough into a boule or batard, and then let it rise a second time, called the Proof (2-3h*).

Once it's proofed and ready, we bake.

*Time will vary based on temperature. Estimates are provided below the next section.

Measuring 1.5l of water into the rising container

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Before we begin

1. Measure out 1.5L (6 ¼ cups / 50oz) of water into your rising container. Mark the top of water (ex: with tape or a wax pencil) and then discard the water. The mark is the target for our rise.

2. Lightly grease your container with a thin layer of neutral oil or butter to make it easier to remove the dough when it's ready. If you don't have any on hand, it's OK to proceed without doing this.

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First Rise

Bulk Fermentation

The bulk rise gives time for the microbes from the starter to feed on the flour. The dough will slowly build flavor and gas, both critical components for a delicious loaf of bread.

Set an alarm to check the dough based on the ambient temperature.
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‍70°F = 7 hours
‍78°F = 5 hours
‍85°F = 3 hours, 45 minutes

Keep checking every 20-30 minutes until the side of the dough has reached the level marked in step 1 above and then proceed to the next step. If it's still not there after 7 hours, move to the next step and try to find a warmer spot next time for your dough.

Shaping

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Transfer Dough to Counter

We now need to shape the dough into the desired shape of our loaf before we let it rise a second time.

Your dough should feel a bit puffy and it might have a slight sour smell at this stage.

Using your hand (it can be slightly oiled or wet) or dough scraper, gently remove the dough from its rising container onto a clean 3'×3' work surface. Do your best to avoid deflating or tearing the dough as you do this.

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Second Rise

Proof

Now that we've shaped our dough, we let it rise a second time before we bake it. This allows the fermentation process to finish while ensuring the final loaf will be in the desired shape.

Set an alarm based on the ambient temperature. Use the poke test to check for readiness (see next step).
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‍70°F = 3 hours
‍78°F = 2.5 hours
‍85°F = 2 hours

Start preheating your oven to 450°F roughly 30m before the estimated proofing time. Your dutch oven, with the lid on, should pre-heat inside the oven.

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Poke Test

Instead of watching the clock, or in addition to, artisan bakers can use the "poke test" to see if the dough is fully ready. Poke the dough about 1/2in deep with a floured finger. After you remove your finger:

If the indent slowly springs back or doesn’t recover at all, the loaf is ready to go in the oven.

If it springs back right away, give it more time, but no more than 3 hours total.

Lost track of time? Baking an hour or two early or late but will still result in a delicious loaf, but it may not rise as well and the crumb may come out more dense.