Bulk fermentation vs Final proofing

In this article, we will discuss the two resting periods that occur between the end of kneading and baking our pizza: bulk fermentation and final proofing.

Bulk fermentation is the resting period between the end of kneading and shaping, and the final proofing is the period between shaping and stretching.

Bulk fermentation

Once kneading is complete, we normally place the dough in a box. This is when proofing begins. During the bulk fermentation period, the yeast begins to activate, and maturation also begins. At the same time, the gluten network regenerates and strengthens itself. The overall fermentation and maturation chemical reactions allow the dough to accumulate chemical compounds (ethanol, acids…) that will increase the flavor of the dough during baking.

The ideal container for bulk fermentation is a narrow, tall box to encourage upward growth.

Bulk fermentation can be done at room temperature or at a controlled temperature (in the refrigerator), depending on the protocol, temperatures, and your needs.

If bulk fermentation is done entirely at a controlled temperature, it is important to allow the yeast to start working at room temperature before placing the dough in the refrigerator. The length of time will depend on several factors, such as the amount of yeast and, of course, the room and refrigerator temperatures.

Bulk fermentation ends with shaping, the stage during which we form our dough pieces.

Dough resting during bulk fermentation

Final proofing

After shaping the dough balls, they are left to rest during proofing, normally in airtight containers or boxes.

The purpose of this rest is to allow for final rising and to achieve the level of extensibility necessary for the stretching phase.

This final rise is important for the creation of gas (CO2) in our dough, for a light and airy result.

Final proofing can be carried out at room temperature, at a controlled temperature (in the refrigerator), or a combination of both, again depending on the protocol, temperatures, and our needs. For NEAPOLITAIN PIZZA, a cold final proofing is generally advised to reach an optimum extensibility.

If most of the final proofing has been carried out at a controlled temperature, it is best to leave the dough balls at room temperature for a few hours before stretching, to allow them to warm up. Cold dough is not only more difficult to roll out but will not bake as well.

Dough balls at the end of final proofing. The size and shape indicate that the fermentation is successfully completed.

Managing bulk fermentation and final proofing times.

The management of proofing and preparation depends on the final product you want to achieve and also on the production process chosen.

The objective is to maintain a balance between these two resting periods. An imbalance between proofing and preparation can have several impacts: dough that is too easy to stretch and does not develop during baking, or dough that is too tough and elastic.

In the search for balance between these two resting periods, flour plays a fundamental role. Its characteristics have a direct impact on the structure of our dough. Flour will therefore directly impact on the management of proofing and final proofing.