Back to Basics - Why Rise Twice?
A while back, before I started getting into sourdough baking, a friend of mine shared her "lazy" recipe which essentially involved mixing everything, 1 long bulk rise, and then baking. No second rise/proof.
I've done a bit of research on the topic, and different sources say different things. Most artisan baking websites call for a second proof, but then some websites say this isn't necessary.
Assuming you are only working with enough dough for 1 loaf, so you don't need to divide it, has anyone tried a long bulk ferment and no second proof? What were the results?