Bulk Fermentation: Issues with timing
I am having some issues figuring out when to stop my bulk ferment and move on to the next step of dividing the dough.
I have overproofed (extended my bulk fermentation for too long) where the dough becomes extremely pillowy when shaping.
The pictures from the Tartine bread book show a much smaller (not as thick or gassy) as mine.
How do I know when to stop the bulk ferment?
I live in hot texas which makes things complicated, it is so hot here most of the time.
Should the dough increase by 20 to 30 % or closer to 50%? etc. any tips like these would be welcomed.
I have also read that you need to wait for bubbles to appear on the side of the bowl.
One of the recipes I recently made asked for a bulk ferment at 29 degree celsius for a total of 6 hours, 3 hours with S/F and 3 additional hours bulk rest.