The process of allowing dough to rise as a single mass after the initial mixing is termed bulk fermentation, also known as first fermentation or primary fermentation. Determining the endpoint of this stage is critical for successful bread baking. An example of this stage includes observing dough that has doubled in volume and exhibits increased airiness after several hours of resting.
Reaching the correct level of fermentation ensures proper dough structure development and flavor. Under-fermented dough lacks strength and flavor, resulting in a dense, gummy final product. Over-fermented dough, conversely, may collapse, resulting in a weak structure and potentially sour flavors. Historically, bakers relied on experience and visual cues to assess the completion of this process.