Bulk ferment.... help!
It takes however long it takes right? This is just my second loaf. Loaf number one was horribly under fermented. I had given it 6 hours BF then an overnight proof in fridge. It really looked like it had done nothing, but I figured 6 hours was probably a lot. My kitchen is definitely cool, probably about 70 degrees.
The only change I made this time was to switch to the 1 2 3 method. So hydration is a bit lower and the amount of active starter I'm using is a bit higher. I've been folding it every hour, it's been almost three hours and it looks the same. Nothing is happening.
I can be patient. I have all day. Does anybody ever let bulk ferment go 8 or 9 or 10 hours? Or should I try warming things up?