Why Bulk Ferment?
Under the right circumstances could I skip it?
Lately I've been questioning everything about my baking process, trying to get my bread to work around my schedule instead of the other way around. Hardly an original goal, I know. The catch is that I'm trying to stick to 100% whole grain and SD.
But that led me to this question. I haven't found much discussion on the subject. Probably I'm missing something really obvious.
The premise is this: I'm building a WW sourdough preferment. I'm using a WW soaker. The two (already at room temp) are combined and kneaded on baking day with just a little flour and salt.
So, how much do I gain from a bulk ferment?
Could I just give the finished dough a rest, 10 min or so, then shape, proof and bake?
Seems like most of the flavor development would already have happened. All I'm really looking for is the rise. So, as long as the structure doesn't suffer, why not?
I'll be testing this shortly, but I thought I would throw it out there first. All opinions welcome!