Percent Rise during bulk fermentation
First post here but I've been lurking around for awhile.
I've generally been following formulas primarily with SD and am comfortable enough with producing good bread (and pizza). My question is related to the bulk fermentation phase. I'm at the point where I am paying attention to dough temperature and the desired percent rise in this phase (prior to a cold retard). I'd like to start moving beyond the general formulas and one of the things that is throwing me is how one determines what the percentage rise in BF should be for a particular bread. Tartine uses 20%. Some other formulas use 50%. Some use doubling.
The analytical mind in me thinks there is something I may be missing in how the recipe developer determines what the rise should be prior to shaping. Can anyone enlighten me or clue me into something I should read to expand upon this?
Thanks! If this should be placed in another forum, let me know and I will move it.