richard bertinet dough again
i made another batch of dough from richard bertinet's book 'dough', this time i made the olive dough. i weigh all my ingredients but still feel i need to add more water. still, love his technique and books. had a couple questions though,
in his book he speaks about keeping back some dough and refreshing it from time to time, i wasn't sure though if i immediately cut off a pce of dough and leave on the side or after i let the dough rest? also does it matter what the dough contains eg sugar, fats etc does it have to be just basic flour water salt yeast?
also, what is the point of bulk fermentation? does it make much of a difference, because it seems that resting time would be faster if you divide immediately and shape into small balls eg if making pizza etc
thanks heaps in advance for any feedback.
im very excited because i just bought some razor blades from the barber, so had to make some dough to try them out, hopefully i won't have any trouble with scoring.
if anyone's familiar with richard bertinet methods etc please share, i am currently poring over his books dough and crust.