Considering Bulk fermentation

3 posts / 0 new
Last post
Dave Mott's picture
Dave Mott
Offline
Joined: 2014-04-03 15:34
Considering Bulk fermentation

Hey Jacob, and everybody!

Hope you are all doing well.

Would any of you consider your stretch and folds over a 2 hour period, one stretch and fold every 20 minutes, to be part of your bulk fermentaion?

I'm thinking yes. Due to the length of time between stretch and folds over a long period of time, and your not really degassing the dough that much.

Thoughts?

Cheers

Dave