Bulk fermentation

Bulk fermentation refers to the first rise of a leavened dough, between the end of kneading and shaping, during which the yeast produces gas and aromas. This phase develops the flavour and structure of brioche, croissant and viennoiserie doughs. It comes before the final proof, the second rise that follows shaping. The duration and temperature of this stage directly shape the volume and taste of the finished product.