Bulk dress code
I humbly submit this week's baking epiphany:
The optimal length for bulk fermentation of our house miche can be conveniently reduced to the following dress code:
• When wearing a sweater (UK: "jumper"), then 3 hours @ 78˚F (25˚C)
• When wearing a T-shirt (UK: Arsenal or Chelsea but not ManU), then 2 hours @ 78˚F (25˚C)
The foregoing code applies only to domiciles in which interior temperature varies strongly with the seasons: as low as 53˚F in Winter (sweater temperature) and as high as 85˚F in Summer (Premier League temperature). We do not subscribe to the belief that a house temperature of, say, 72˚F is a divinely ordained right. YMMV.
You can Brød & Taylor them all you want, but those bugs know the score, and the kitchen temperature. So watch the wardrobe, and the dough, then maybe the clock.