Bad planning or a sluggish starter mean that I occasionally bulk retard dough overnight. This slows the starter even more & it can take many hours for the dough to warm up and finally double.
My question is, how important is the full rise during bulk fermentation? I am tempted to divide, shape, proof and bake the cold, partly risen dough without a full bulk rise. How would this adversely affect the structure and flavour of the finished bread?