container for bulk fermentation/proofing
It happens to me quite often that I make small batches of bread/pizza/focaccia dough that need to spend several hours in the fridge or at room temperature in a container with a lid
I've seen that many use containers in which the dough covers already the bottom and, in case of proofing, the dough rises in the vertical direction.
This definitely facilitates drawing volume markings to keep track of the rise. Is there a specific reason why to avoid containers that are too wide? Assuming of course that the container volume is enough to avoid overflowing.
Best Answer
Surface area. If the container is too wide, larger surface of the dough gets into contact with air. Dough can dry out, yeast/sourdough culture can behave differently (during aerobic fermentation the cells multiply, during anaerobic fermentation the yeast cells produce alcohol instead of multiplying).
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What can I use as a bulk fermentation container?
For bulk fermentation, I like ceramic bowls from Heath Ceramics (they're nonstick, pretty much!).Is bulk fermentation the same as proofing?
Bulk fermentation (aka first fermentation or first rise) is the dough's first resting period after yeast has been added, and before shaping. Proofing (aka final fermentation, final rise, second rise, or blooming) is the dough's final rise that happens after shaping and just before baking.Should I cover dough during bulk fermentation?
Oil the doughDropping some oil in the bottom of a mixing bowl and rolling the dough around in it to cover offers the dough some protection from the elements. This technique works during bulk fermentation though is impossible for the final rise.What size are proofing containers?
A 2-quart container should do the trick here. It's an easy way to make baking bread more foolproof, with less second-guessing. And these days, I'll take anything easy I can get.How do you mark and monitor growth in bulk fermentation? | Foodgeek Baking
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Answer 2
Apart from the ease of tracking rise, I see two reasons why wider containers can have disadvantages.
- Increased surface area.
While a lid will largely prevent drying out, there still can be some drying and. oxidation caused by the air in the container. - Refrigerator space.
A narrower container will use up less shelf space for the same volume, which many users prefer. Piling other items in top of the dough container isn’t always feasible.
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