I have added the ability to login with FaceBook. It is located on the left-hand side of the website, and also on the login page. It worked for me however, Jacob got an error when trying to use it, that I can't reproduce. I just want to make sure that it seems to work for everyone.
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).