CrumbwiseHow do I know bulk fermentation is done?
Bulk fermentation is done when the dough has grown, looks alive and feels airy — not by the clock.
Look
50–75% bigger (use a straight-sided container and mark the start level), domed edges, bubbles on the sides and surface.
Feel
It jiggles like set jelly when you shake the bowl and feels lighter and less sticky.
Temperature matters
At 75°F / 24°C bulk takes about 4–6 hours; at 68°F / 20°C it can take 7–9. Crumbwise adjusts your plan for your kitchen temperature.
Still unsure?
Snap a dough check: Crumbwise looks at volume, bubbles and structure and tells you whether to wait.
📸 Not sure what's happening? Snap a photo — Crumbwise checks it for freeCrumbwise is an AI bread coach: photo checks for starters, dough and loaves, a baking planner and reminders.