Sourdough Bulk Fermentation
Hi Esteemed Bakers,
I have yet another question in my eternal quest for that wildly open crumb (thanks by the way for everyone's super helpful insights in the past). So this time's question is bulk fermentation. Whether it's Trevor or Tartine's literature, they both generally say to let the dough rise 20-30%, and am wondering for those of you who are able to achieve that wildly open crumb, if you adhere to that. I'm always tempted to let it rise more thinking that the gas bubbles would get bigger. But I stick with about 30% with very inconsistent results. I understand shaping could be an issue as I struggle with it sometimes. overnight retardation shouldn't really be a factor? My fridge is at about 3C and I retard the loaves for about 12 hours. Thanks!