Bulk fermentation isn’t just hard for beginners—it trips up bakers at every level 😅 That’s why I show it over and over again: because once you really know what to look for, it stops feeling like a guessing game. In this video, you’ll see my sourdough at the end of bulk fermentation. Notice how the dough: ✔️ Pulls cleanly away from the sides of the bowl (no oil needed!) ✔️ Feels strong and elastic from good gluten development ✔️ Isn’t sticking to me or the container, but still looks light and ai

You nailed bulk fermentation… don’t let shaping ruin your loaf! 😩🍞 Save this for later so you don’t forget! You’ve done the hardest part—your dough looks incredible, fermentation is spot on, and everything is going so well… until shaping. And just like that, your beautiful dough turns into a sad, spread-out blob. 🫠 Let’s fix that with my two-step method for shaping and building surface tension—the final keys to getting that perfect sourdough loaf: ✅ Step 1: Final Shaping – Lift and pull the e