How much increase in dough size for Bulk Ferment
I'm playing with a recipe and working on a formula. I think I'm clear on the proof timing. I check the dough and push the rise until it is ready or just a little before that time. I err on the early side, because the oven spring takes care of the rest.
But I'm not sure how to determine the Bulk Ferment. Not so much the time, but the condition of the dough. I've been letting the dough rise to about 2/3 or so, but I'm only do that because I don't know better.