Simple question: What are your three favorite culinary related books?
I usually start my bulk fermentation with 5-6 stretch and folds every 30 minutes, just after an autolyse, and wait about 2h more. It was clear to me that this process is for building flavour mostly, and the proofing part is to produce gas. After 1,5- 2h of proofing my dough was springing back slowly when poked and was ready to bake. I had no questions till I switched to cold proofing (I found it much more convenient for me and I am going to cold proof every single bread I make).