The short answer
Bulk fermentation is finished when your dough has developed enough strength, air, and structure to move on to shaping.
You are not looking for a perfect amount of time or a dough that has doubled.
You are looking for signs that fermentation has done its job.
What should I look for?
Every dough will behave slightly differently, but these are the main signs that bulk fermentation is ready.
1. The dough has increased in size
Your dough should look fuller and more alive than when you first mixed it.
It does not always need to double.
Depending on your dough and recipe, a rise of around 30–70% can be enough.
The amount of rise you need can change depending on:
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dough temperature
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flour used
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hydration
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how long your final proof will be
2. The dough feels lighter
When you first mix your dough, it often feels heavy and dense.
As fermentation progresses, the dough becomes:
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softer
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smoother
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more elastic
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lighter to handle
This is a sign that gas is developing inside the dough.
3. You can see bubbles forming
Look for signs of activity:
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bubbles along the sides of the container
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bubbles underneath the surface
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small air pockets throughout the dough
You do not need huge bubbles everywhere.
Small signs of fermentation are still progress.
4. The dough has more strength
A ready dough should feel stronger than when it started.
It should hold itself together better and have some structure.
When you gently move the bowl, it may have a slight wobble or jiggle.
5. The surface changes
As fermentation continues, the dough may become:
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smoother
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slightly rounded on top
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slightly domed
This shows the dough has built up internal gas.
The poke test during bulk fermentation
A lot of beginners hear about the poke test.
The problem?
The poke test is mainly used for final proofing—not deciding when bulk fermentation is finished.
During bulk fermentation, focus more on:
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size increase
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bubbles
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dough strength
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texture changes
What if my dough hasn’t doubled?
This is one of the biggest sourdough myths.
Many beginners wait for their dough to double because they have been told that is the sign it is ready.
But sourdough dough often does not need to double during bulk fermentation.
Waiting for a full double can sometimes mean you have gone too far.
Look at the whole picture, not just one sign.
What if I think I stopped too early?
If bulk fermentation ends too soon, your dough may:
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feel tight
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be difficult to shape
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have fewer bubbles
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produce a denser loaf
The dough simply needs more time to develop.
What if I think I went too far?
Signs bulk fermentation may have gone too long:
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dough feels very loose
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dough is difficult to handle
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it spreads quickly
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it tears easily
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it has lost strength
This usually means the gluten structure has weakened.
A simple way to think about it
At the beginning:
Your dough is heavy, sticky, and undeveloped.
During bulk fermentation:
Your starter works, gas develops, and strength builds.
At the end:
Your dough should feel lighter, smoother, and ready to shape.
Nikki’s note
This is the part of sourdough that took the longest for me to understand.
I used to look for one magic sign that told me my dough was ready.
But sourdough is more like learning a language.
Your dough is always communicating—you just need to learn what it’s telling you.
The more you bake, the easier these signs become to recognise.
Related guides
Next steps:
👉 How Do I Shape My Sourdough?
👉 What Is Proofing?
👉 Overproofed vs Underproofed Dough
👉 Why Is My Dough Sticky?
👉 Why Isn’t My Dough Rising?