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  • #1 by maxscorpio on 03 Jan 2020
  • Hey all,

    Just wanted to get some input for bulk fermenting. 

    I'm working with roughly 25 lbs of 67% hydration, 0.4 IDY dough (I can go into more details if needed).

    I'm wondering, 1) what's the best vessel for this (e.g. a bucket) 2) what should I consider with time constraints - I'm new to bulk fermentation. 

    My recipe is great and tuned in for mixing and balling straight out of the mixer; and then doing a 3 day ferment.  But it's a small recipe.

    I'm looking to scale up and wondering what I need to consider.

    The main reason I'm bulk fermenting is SPACE.   

    Thank you all, this forum has been the best thing in my world!
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