I found this youtube channel from a Taiwanese sourdough baker who uses both the aliquot jar and a float test method to test for bulk fermentation, as you can see here https://youtu.be/A_BSfGQCBTw?t=202. By the time the dough has floated, the aliquot has risen by about 50%, which is around what I use to mark the end of bulk fermentation. I can see that a drawback of this method is that it only has a binary measurement of complete and incomplete, whereas the aliquot method shows varying levels of rise. However, I can imagine this method to be more resilient to temperature changes and a useful accompaniment to using the aliquot itself.
Still haven't found anything better than a set of eyes! Enjoy!
Yes, it's a good guide. Like you say it's pass/fail, but it's quck and easy, especially if you forget to set up an aliquot jar.
It's simplistic and in my eyes a bit like checking loaf internal temperature for doneness - which was dissed on here recently, but is a great guide for a "minimum doneness" standard, especially with new bakes, new bakers, new ovens or weird loaf shapes.
Lance
So I have a question about the usage of the jar. So when do you put the dough in the jar to check fermentation. Do you put it in after the folds ( FWSY Overnight Country Brown 4 folds after final mix ) ? Thanks!
Paul have a look at this thread Aliquot jar. I take the dough ball from the main dough after the first fold.
Benny
Using the float test alongside the aliquot jar sounds like a great approach! I agree that while the float test offers a clear yes/no indication of readiness, the aliquot method provides more nuanced insights. It’s interesting to see how both can complement each other, especially in varying temperatures. Thanks for sharing the video!
That video seems to be about steamed buns. I don't have a sense of how applicable it would be for ordinary baked breads.
TomP