Struggling with flat, gummy loaves? The secret to pulling those big, springy sourdough loaves from your oven is to let your dough double! Bulk fermentation is where the magic happens. If you shape your dough before it’s doubled, you’re not giving your yeast colonies the chance to reach their full potential and rise your dough. Many people think doubled dough will be too hard to shape, but in reality, it’s actually super easy to shape dough that’s fully fermented—it’s like a big marshmallow! For