Bulk fermentation in enriched doughs
When you've got the chance of talking with professionals you notice that one thing is what you have read in books (theoretical aspects) and the other thing is what you make in your real life as a baker (practical aspects).
Many professionals bakers skip bulk fermentation when they work with enriched doughs (brioche, sandwich loaves, buns and rolls). Or in many cases, they divide the dough in pieces and leave the dough rest 15-20 minutes before they shape and make the final proof.
Bakery instructors and authors say that bulk fermentation is, in terms of baking, the most important process, because in this stage is when all the aromas and flavors are developed, and that final proof is important only in terms of volume.
For this kind of enriched doughs is usual using prefermented doughs such as sponge or poolish that, somehow, contribute with its aromas and bring durability that you wouldn't get in a loaf made with the direct system and without bulk fermentation.
On the other hand, in this kind of doughs, the flavor factor is given by the use of fats and other ingredients (butter, margarine, oil, eggs, lemon or orange zest ...), so this is the reason why some bakers skip bulk fermentation when they work with enriched doughs.
In this kind of doughs is required an intensive kneading process (2 minutes on slow speed, and 15 minutes on high speed).
But 15 minutes at high speed will bleach out most of the flavor, even if fat and sugar/sweetner provide sufficient flavor. I would use a stiff yeasted biga and then i'd skip bulk fermentation.
Khalid
Not only the strong flours used in enriched doughs require two fermentations (to avoid the dreaded gummy crumb) but the bulk fermentation gives the dough more structure, reinforcing the gluten somewhat. Not only that, I always refrigerate enriched dough for a couple of days.