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I would like to point out errors when using a non-contact Infrared thermometer and it is called emissivity of an object. 

Since the price of Infrared indicators have come down greatly over the last few years more people are buying and believe what the instrument temperature is indicating. 

How is deli meat made such as ham, roast beef and turkey? This would be like the meat sold at the grocery store or sandwich shop.

I would assume that the meat is brined with a salt solution of maybe 5 percent NaCl in water but sodium nitrite is not added. Correct?

I would assume that the meat is cooked with some moist water method such as sous vide, steamer or a pressure cooker with the meat on a rack?

I was wondering if the timing of folds during bulk fermentation might affect oven spring. I made Ken Forkish's Walnut Levain Bread today and I was a bit disappointed that my loaves didn't get the usual oven spring that I have been getting with most of Forkish's recipes. I had to rush the folding so instead of having 20 to 30 minutes between the first fold and the second one, there was only about 10 minutes. The next fold was about 20 minutes later. The crust was awesome as usual and the crumb nice and springy with a much airier texture than I expected.