Barb at King Arthur

April 10, 2023 at 12:25pm

Hi Kathy, the bulk fermentation time needed will vary a bit, depending on the recipe and how much yeast was added. In general, I would recommend waiting until the dough is beginning to rise well and is getting fairly airy before shaping and refrigerating your loaf. For more help troubleshooting, please don't hesitate to give our Baker's Hotline a call at 855-371-BAKE (2253. We're here M-F from 9am-9pm EST and Saturday and Sunday from 9am-5pm EST. 

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