Overnight Counter Sourdough Bulk Fermentation at 68 Degrees (68°F / 20°C) with 8% Starter
Thermal carryover modeling into a 38°F retarder from 68°F (20°C) at 8% levain: target +60.3% vertical climb (6.41 cm).
For a 68°F (20°C) batch seeded at 8% starter (40g per 500g flour), schedule 14.9–17.9 hours on the bench and fold every 42 minutes. Bench-shape strictly at +75% true volumetric expansion (+60.3% vertical height rise in a sloped bowl to 6.41 cm) so you never suffer the +117.2% volume explosion of doubling bowl height.
- Estimated Bulk Time
- 14.9–17.9 hrsAt 68°F (20°C) with 8% starter (Q10=0.59x)
- Target Aliquot Volume Rise
- +75%Capped volumetric cutoff (<44.1°F dormancy)
- Sloped Bowl Height Target
- 6.41 cm+60.3% vertical climb from 4.0 cm
- 2x Height Trap Warning
- +117.2% VolCoil fold every 42m (LAB 3.8:1)
Bulk Fermentation Time & Bowl Geometry Matrix Around 68°F (20°C) & 8% Starter
5-point neighborhood comparison around 68°F (20°C) and 8% starter (40g/500g flour), showing window hours, conical height rise %, straight-wall volume rise %, and 42-min coil fold intervals.
| Temp & Levain Seed (Around 68°F / 8%) | Fermentation Window | 9" Conical Height Rise | Straight-Wall Volume Rise | Coil Fold Cadence |
|---|---|---|---|---|
| 66°F (18.9°C) @ 6% (30g) Cooler / Lower Seed | 21–27.1 hrs (1260–1626m) | +69.5% height (4.0 → 6.78 cm) | +75% vol (2x trap: +141%) | Every 45 min (Row 1) |
| 68°F (20°C) @ 6% (30g) Baseline Temp / Lower Seed | 18.5–22.2 hrs (1110–1332m) | +60.6% height (4.0 → 6.42 cm) | +75% vol (2x trap: +117.9%) | Every 43 min (Row 2) |
| 68°F (20°C) @ 8% (40g) [Current Target] | 14.9–17.9 hrs (894–1074m) | +60.3% height (4.0 → 6.41 cm) | +75% vol (2x trap: +117.2%) | Every 42 min (Row 3) |
| 68°F (20°C) @ 11% (55g) Baseline Temp / Higher Seed | 11.7–14.1 hrs (702–846m) | +59.9% height (4.0 → 6.4 cm) | +75% vol (2x trap: +116.3%) | Every 41 min (Row 4) |
| 70°F (21.1°C) @ 11% (55g) Warmer / Higher Seed | 10.2–12.5 hrs (612–750m) | +54.8% height (4.0 → 6.19 cm) | +74.1% vol (2x trap: +103.9%) | Every 39 min (Row 5) |
Real-Time Dough & Starter Scaling Sandbox
Scale this Overnight Sourdough Bulk Fermentatio specification up or down on your digital scale with zero hydration drift.
Overnight Cold-Counter Kinetics at 68 Degrees (68°F / 20°C): Target +75% Rise
Alveograph tenacity-to-extensibility (P/L) ratios shift rapidly at 68°F (20°C) when seeded with 8% levain (40g/500g). Across 14.9–17.9 hours (Q10=0.59x), each 42-minute coil fold restores elastic recovery until the +60.3% sloped-bowl mark (6.41 cm, +75% volume) signals immediate shaping.
Calorimetric cooling curves from 68°F (20°C) to 44.1°F show residual CO2 generation proportional to 8% inoculation and 0.59x Q10 momentum. Cutting off bulk after 14.9–17.9 hours (42-min fold intervals) at +60.3% sloped-bowl height (6.41 cm / +75% volume) guarantees peak oven spring.
4-Stage Bench & Cold-Retard Protocol for 68°F Dough at 8% Starter
- Quantitative Weigh-In (8% Seed): Measure 40g bubbly 100% starter into your 500g flour batch and confirm a 68°F (20°C) post-mix temperature.
- Timed Coil-Fold Window (42 Mins): Space 3 to 4 coil folds at 42-minute intervals while Q10=0.59x kinetics build alveolar tension.
- Sloped-Bowl Readout (6.41 cm Target): Watch for domed shoulders at 14.9–17.9 hrs when bowl depth climbs +60.3% to 6.41 cm (+75% true volume).
- Overnight Retardation (<44.1°F): Shape with minimal flour and cold-proof 12–16 hours at 38°F as core temperature crosses the 44.1°F dormancy line.
Diagnostic Answers: Overnight Sourdough Bulk Fermentation at 68
How high should dough climb in a 9-inch sloped bowl at 68°F and 8% starter?
Starting at 4.0 cm depth in a 24 cm top / 14 cm bottom bowl, stop bulk at 6.41 cm (+60.3% vertical height rise in a sloped bowl), which equals +75% true volumetric expansion.
Why did my 68°F dough overproof when I waited for it to double in height?
In a 24 cm sloped bowl, doubling vertical height from 4.0 cm to 8.0 cm causes a +117.2% volume explosion instead of the recommended +75% true volumetric expansion (+60.3% vertical height rise in a sloped bowl to 6.41 cm).
When should I stop stretching and folding a 68°F dough with 8% starter?
Complete your 42-minute coil fold sets within the first 8.9 hours at 68°F (20°C), leaving the final stretch undisturbed until the dough reaches 6.41 cm (+75% volume).