@indigo Sounds just about perfect. Normally bulk is the first ferment, during which you might do some stretch and fold or even knead. Then you shape. Then it proofs, unmolested, till baking.
@indigo Sounds just about perfect. Normally bulk is the first ferment, during which you might do some stretch and fold or even knead. Then you shape. Then it proofs, unmolested, till baking.