Bulk fermentation experiment
I wanted to see how bulk fermentation affects bread, so I made a standard hand mixed dough,
68% hydration, 2% salt, 1% Fleishman's active dry yeast
every 45 minutes I would take a piece out and proof it for 45 minutes and bake at 450 for 20 minutes. I did it 9 times, about 7 hours in total.
The result is in the picture, left is the least amount of bulk ferment and the right is the most amount.
Overall the size of the boules didnt change much. The crumb structure doesn't visibly look that much different, but to the right the holes were a little bit bigger. The one at the left tastes chewier and denser. I actually spit it out each time, it's that bad. The ones to the right are gradually getting better in taste. at 3 hours bulk ferment (bread 5), it smells noticeably more fermented.