Have anyone tried using the float test to test to mark bulk fermentation?
I found this youtube channel from a Taiwanese sourdough baker who uses both the aliquot jar and a float test method to test for bulk fermentation, as you can see here https://youtu.be/A_BSfGQCBTw?t=202. By the time the dough has floated, the aliquot has risen by about 50%, which is around what I use to mark the end of bulk fermentation. I can see that a drawback of this method is that it only has a binary measurement of complete and incomplete, whereas the aliquot method shows varying levels of rise. However, I can imagine this method to be more resilient to temperature changes and a useful accompaniment to using the aliquot itself.