How long for bulk ferment
I'm following this recipe here as a way to encourage more tang http://brodandtaylor.com/make-sourdough-more-or-less-sour-part-2/
I've converted my mother culture and I'm going to build the Levain soon.
Would like to know if I can do an all night bulk ferment for this recipe. The dough is meant to triple. I don't wish to retard at any point. Schedule is tight and retarding will actually make me run out of time. I'm only left with bulk ferment through the night.