Hi...

I have been experimenting with naturally leavened breads for a few years and really have no complaints other than my bulk fermentation seems to DRAG and DRAG at times. Most of them take anywhere from 5-8 hours (country pain leavin) to 12! (with whole wheat desem styles) before i get any increase in dough volume, and not double - MAYBE 1.5 or 1.25x. Is there a way i can gauge when bulk ferm is done by touch instead of size?

so whats your safest way to hasten bulk fermentation times? maybe add more starter (I do about 20-30 % levain), warmer waters, less s+f and more vigorous kneading? what is the highest temp the water can be without causing enzyme problems, my house is a cold concrete slab and I NEED to ferment in 4 hours, not 8! any bright ideas? would love to hear what you do