Recently I took the Saute & Pan Roasting quiz. Something strikes me as being a little incongruent. It is my understanding that olive oil blends have higher smoke points than canola. Now I understand the added cost of using olive oil blends, but as far as food quality & flavor profiles go canola does not compare. Maybe I misunderstood the way your question was formed. Please explain to me how olive oil was an incorrect answer. Thank you Chef.
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).