Bulk times in relation to mixing.
Recently I’ve had a lot of time to peruse my baking library, and after reading up on various stages of mixing: short, improved and intensive, it made me wonder what the ramifications of having a longer bulk for intensive mixing would be. For example if a short mix has a 3.5hr bulk, and an intensive mix has a 30min bulk, what would be the ill effects of having a 3.5hr bulk on an intensive mix? I’ve just always followed the guidelines and would like to know specifically why. Thanks!!!!