Bulk fermentation is still the part of sourdough that can humble me.
I can feed a starter. I can stretch and fold. I can shape a loaf. I can bake a loaf that makes my kitchen smell amazing.
But knowing exactly when bulk fermentation is done?
That is where things can get tricky.
My last few loaves had definitely overproofed on the counter. Not dramatically enough to be a total disaster, but enough that I could tell I had missed the sweet spot. The dough was a little too relaxed. The final shape was a little harder to manage. The oven spring was not what I wanted.
So when I kept seeing a new bulk fermentation trick online, I was curious.
The idea was simple: when your dough is ready for bulk fermentation, pinch off a small piece of dough and drop it into a room-temperature glass of water. Keep the glass next to your main bowl of dough on the counter. When the little piece of dough floats, bulk fermentation is done.
It sounded almost too easy.
So of course I had to try it.
The Sourdough Bulk Fermentation Trick I Tried
On a day when I was home and able to check on my dough regularly, I decided it was the perfect time for a little sourdough experiment.
After mixing my dough and getting it ready for bulk fermentation, I pinched off a small amount and dropped it into a glass of room-temperature water. Then I set the glass right next to my main bowl of dough on the counter.
That was it.
No complicated measuring. No thermometer drama. No obsessing every 20 minutes.
I just checked in on the glass once an hour or so while the dough did its thing.
What Happened During Bulk Fermentation
For the first few hours, nothing much happened with the little piece of dough in the water.
It just sat there.
Meanwhile, my main dough was slowly becoming softer, lighter, and more alive. I kept checking it, but I was trying very hard not to poke and fuss too much because that is usually how I start second-guessing myself.
Around the 6-hour mark, I checked the glass again.
The little piece of dough was floating.
That was my signal.
I went over to my big bowl and checked the main dough. It looked exactly how I wanted it to look. It was luscious and pillowy. It had that soft, airy look that tells you something good is happening. Best of all, it pulled away from the sides of the bowl cleanly and easily.
No sticky mess. No sad deflated dough. No “did I wait too long?” panic.
Just beautiful, fermented sourdough dough.
How the Loaf Turned Out
I shaped it, let it finish, and baked it up.
And wow.
This loaf was a win.
The oven spring was huge. The texture was fluffy. The flavor was delicious. It had that perfect sourdough balance where it tastes developed without tasting like it sat too long.
After a few loaves where I had accidentally let bulk fermentation go too far, this felt like a much-needed sourdough victory.
Is the Float Test the Only Way to Tell Bulk Fermentation Is Done?
I would not use this as my only clue forever and ever.
Sourdough is still sourdough. Your kitchen temperature matters. Your starter matters. Your dough strength matters. Your recipe matters.
But for me, this little glass-of-water trick was a surprisingly helpful guide.
The most important part is that I still checked the actual dough. The floating piece told me to look more closely. The main dough confirmed it was ready.
That combination worked beautifully.
I was looking for:
Light, airy dough
A pillowy texture
Dough that pulled cleanly from the sides of the bowl
A noticeable rise without looking collapsed or overproofed
The floating test got my attention at the right time. The dough itself told me the rest.
Would I Try This Bulk Fermentation Method Again?
Absolutely.
I am calling this experiment a win.
After accidentally overproofing a few recent loaves, this gave me a really helpful visual cue without making the process feel more complicated. And since I was home that day, it was easy to check the glass every hour and compare it to what was happening in the bowl.
Will I use it every single time? Maybe not.
But on days when I am trying to get my timing right, especially if my kitchen temperature feels a little different or I am nervous about overproofing, I will definitely use this trick again.
Because when the result is a fluffy sourdough loaf with huge oven spring and amazing flavor, I am not arguing with it.
Final Thoughts on the Sourdough Float Test for Bulk Fermentation
Sourdough can feel so mysterious sometimes. One loaf is perfect. The next one does something weird. Then suddenly you learn one little trick that makes the whole process feel more manageable.
For me, this was one of those tricks.
A small pinch of dough. A glass of room-temperature water. A little patience. And a very delicious loaf at the end.
I love when a sourdough experiment actually works.
For more Sourdough Tips and Recipes check out Shelley's Sourdough Series!
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