July 20, 2016 - 10:23pm
Bulk and Proof - what and why?
As I work to get more control over each recipe I try, I wonder what the function of the separate bulk and proof stages are? I'm trying to get better about judging when each is complete, but I don't really understand the distinct functions.
It seems that the leaven is affecting the dough throughout, so why the two steps? I'd like to get better at controlling the crumb of the finished loaf, and also to better judge when each step has served its purpose.
Thanks!