how to know sufficent bulk fermentation?
When bulk fermentation is said to be in most cases, until doubled in volume.... is this mandatory across all types of dough? I allow all my doughs to double in volume, but still have issues around poor oven spring, overall dough strength and a dense crumb. My dough always passes the window-pane test after mixing. My dough also passes the finger poke test before going into the oven, but I feel that the dough should rise a lot more.
Am i correct in thinking that bulk fermentation increases the doughs extensibility and ability to hold more gas, resulting in a higher rising loaf during the final proof?
I mainly make traditional panned english loafs, such as white, wholemeal, and granary (malted grain) with a 12 hour sponge
Maybe i'm not de-gassing my doughs enough? I don't know....
Any help will be much appreciated...