Bulk Rise Target

The amount of volume increase you aim for during bulk fermentation before shaping. Depending on flour, temperature, and how much starter or yeast you use, targets often fall somewhere around 30% to 100%. A number is a helpful guide, but reading the dough matters more: a domed surface, a jiggly wobble, bubbles along the sides of the container, and a lighter, airier feel.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Fresh-milled and whole grain doughs often can't rise as high as white flour doughs before they start to weaken, so don't chase a big number with them. Trust the jiggle and the bubbles.