Total fermentation time and effect on dough?
If any, how does the total fermentation time affect a dough? With the summer heat, my doughs are done in bulk after two hours, compared to 4-6 hours. Final proof is also faster.
Does the dough behave differently if the total fermentation time change?
Let’s say you made three identical doughs. One went from mix to retard in 4 hours, one in 8 hours and one in 12. Assuming they were moved to each next stage (bulk, proof, final proof) at the same volumes, would you expect the end results to be different?
I’m only thinking about dough structure, how it holds form, oven spring etc. and not taste.
I can decide the lengths by using different temperature zones and amount of starter.