April 20, 2020 - 3:53pm
Bulk vs Final difference?
For a recipe where you're not going to degas it, what's the real difference between the bulk and final proof?
Shaping helps to redistribute yeast and put it back into contact with fresh food, so that's one of the reasons for having two proves - I get that. But what is each of them doing differently, how can I better understand the purpose of each so that I can tweak times in the recipes I develop?