Connection between bulk ferment and oven spring?
We add in a bulk ferment for crumb, texture and flavour. Instead of kneading, shaping and proofing the bulk ferment is added in as an "extra" stage as a bread improver.
I have seen recipes with the same amount of starter/levain percentage but with different requirements as to how far the bulk ferment is taken. As long as the dough is in the oven before time runs out and the final proofing is done well the bulk ferment seems to be more about freedom of expression rather than a make or break for a successful loaf.
I've recently done a loaf where the bulk ferment is seemingly too short, in comparison to other recipes, but resulted in a big oven spring and lovely crust. The end result was surprising as initially I wasn't quite sure what to expect. Some recipes require doubling for the bulk ferment, others 50%, and even 30% etc.
My question is that while a bulk ferment gives good texture and flavour, and stretching it out to it's max is what we all aim for, will we be compromising the oven spring at all? Does increasing the bulk ferment "tire" the dough out?