Bulk retardation vs retarding shaped loaves
I have been working on a simple sourdough recipe based on the following ratio:
100% : 53% : 52% : 1.3%
flour:100% hydrated active starter:water:salt
After initial mixing, autolyse and a further mix I let the dough bulk prove for 2 hrs with 2 folds. The recipe I'm using then calls for the dough to be divided, pre-shaped, rested and then shaped and then retarded in the fridge in bannetons for about 12 hours.
What would the effect be (if any) on my loaves if I bulk proved the dough straight after folding. I would bulk retard for the same amount of time (12 hours) and thereafter divide and shape.
I suppose the question is in short: "does a piece of dough's size (i.e a "smaller" shaped loaf vs. a "bulk" batch of dough) have any impact on how the dough retards/develops?"
Thanks in advance folks