Bulk fermentation
Bulk begins when starter is mixed into the dough and ends at preshaping or shaping. The goal is gas development, acidity and dough maturity—not simply doubling in volume.
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Good bread begins with an understood process.
Fermentation speed is governed by starter strength, inoculation, flour, hydration, salt and dough temperature. The details below describe the practical choices behind reliable sourdough.
Final proof
The shaped loaf continues fermenting while its surface tension and internal structure determine how it expands in the oven.
Temperature control
A few degrees can materially change timing. Recording final dough temperature makes future batches easier to predict.
Maison Levain note
“Consistency comes from observation: the clock records time, but the dough records conditions.”
Use temperature, aroma, strength and volume together. Written notes turn one successful bake into a repeatable method.
Explore fermentation24–48 hrsTypical fermentation window across our range
4 ingredientsFlour, water, salt and an active culture at the core
Small batchProduction planned around freshness and low waste