Bulk ferment 8 hrs. in fridge?
I work full time, and bake when I get home from work.
I make the pre-ferment at night, let it sit out all night, then put it in the fridge before going to work.
I make the main dough when I get home from work, but I'm impatient and hungry and I might cut corners on the bulk ferment, stretch & fold, 2nd ferment, & proofing.
What if I made the main dough in the morning before work, left it in the fridge for the bulk ferment, and then continued with the proofing after work?
I have done this with pizza dough with success.
My baguettes & ciabatta have not turned out well because I think I am too impatient with the proofings.