Bulk/Proof times variations
I guess I feel a bit weird dropping in with a question after being gone such a long time. I have early Parkinson's. Explains alot of the last several years, I'm fine.
Doing alot of baking (I'm sure I'm the only one over the last several months, lol).
One thing I've never understood is the effects and merits of bulk/proof time changes. Just what I do, I tend to longer bulk and relatively quicker proofs. I've seen in Calvel and others that they will mess with longer bulk/shorter proofs, and shorter bulks and longer proofs. With levains, not outside the Family (cultured yeast, etc.).
I have no understanding of why, what the relative merits are, or the science behind it, Anyone?