Bulk Fermentation - When is it "done"?
How can you tell when bulk fermentation is done? I haven't been able to find anything conclusive regarding this. Most recipes give a time window, but I have no idea what this is based off. How much the dough has risen seems to be a measuring point, but then again I believe this depends on how often you fold? What is the end goal for bulk fermentation phase?
Ken Forkish for example says "dough has tripled", but I've seen some recipes where only 20-30% rise is expected.