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

Step III

Bulk Rise, then Shape & Proof

Now the dough will undergo its first and longest rise, called the bulk fermentation (4-7h*). Then, it will take 5-10 minutes to shape the dough into a boule or batard, and then the dough rises a second time, called the proof (2-3h*).

Once the dough has finished these fermentation steps, we bake.

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

Measuring 1.5l of water into the rising container

01 / 03

Before We Begin

Measure 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. This marker indicates where the dough should rise prior to baking.

Lightly grease the container with a thin layer of neutral oil or butter to reduce sticking. If you don’t have any on hand, it's okay to proceed without doing this.

Scroll

First Rise

Bulk Fermentation

During bulk fermentation, the microbes developed in the overnight levain digest the flour and infuse the dough with flavor and gas, critical components for a delicious loaf of bread.

Set an alarm to check the dough based on the ambient temperature.
‍
‍70°F = 6 hours 30 minutes
‍78°F = 4 hours 30 minutes
‍85°F = 3 hours, 15 minutes

Note: The time starts from when the ingredients were first combined with the levain. If you're not sure how long ago that was, assume 30 minutes to mix and knead.
‍
One the alarm goes off, check to see if 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, checking every 20-30 minutes. No matter what, after 7 hours, move to the next step and try to find a warmer spot next time.

Shaping

01 / 06

Transfer Dough to Counter

Using a damp hand or dough scraper, gently remove the dough from its rising container onto a clean 3×3ft work surface. Do your best to avoid deflating or tearing the dough as you do this.

Your dough should feel airy and might have a slight sour smell at this stage.

Scroll

Second Rise

Proof

The second rise 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).
‍
‍70°F = 3 hours
‍78°F = 2.5 hours
‍85°F = 2 hours

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

Video loading . . .

Poke Test

Artisan bakers can use the "poke test" to determine readiness. 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 will still result in a delicious loaf, but it may not rise as well and the crumb may come out more dense.