Underfermented
Dough that didn't ferment long enough in bulk.
Dough that didn't ferment long enough during bulk, so it hasn't built enough gas, acidity, or flavor before shaping. Underfermented bread is often dense and tight, with a gummy texture and sometimes big irregular holes under a tight crumb, sometimes called fool's crumb. It's different from underproofed: underfermented is about bulk not going far enough, while underproofed is about the final proof after shaping.
By Henry Hunter · Updated
Henry's notes from the bench
- Most bakers who think they have a shaping problem actually have a fermentation problem. Go longer in bulk before you blame your hands.
Diagnose and fix
Dense, tight crumb with a few large holes near the top
Lengthen bulk fermentation until the dough is domed, jiggly, and bubbly at the sides. An aliquot jar helps you see the real rise.
Bulk seems to take forever and the dough barely moves
Check your dough temperature. A cold dough ferments slowly, so aim for a warmer spot or warmer water, and make sure your starter was at peak when you mixed.
Loaf tastes flat and the crumb is gummy
Give bulk more time before shaping, and bake fully. Underfermented dough often bakes up both bland and gummy.
Connected terms
Sources
- The Perfect Loaf