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A dough that’s folded throughout the bulk fermentation will be stronger, have a better tension, and will have a more uniform/ even crumb than a dough that’s folded only at the beginning of the bulk fermentation and let bulk rise on its own for a few hours And in this video you can see how the dough looks like at end of the bulk fermentation for two different doughs, one folded more or less one hour apart through the bulk, the other one just once at the beginning I will talk more about this soon,
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I think this is one of the questions I get most, how do I know my bulk proof (first rise) is done?? Or people send me their loaf once its baked not understanding why it’s gone wrong and it can be from over proofing or underproofing Which when you do the bulk rise in a bowl it can be super hard to tell if it’s ready, yes you can use a glass bowl to see the bubbles which I was doing But it rises out so understand is it ready and doubled or under proofed, over proofed etc So put it in a straight ed
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