How do our members bulk ferment with proofing boxes (28-29C)? I recently started using one, and I'd like a concensus of opinions.
Specifically...how long before punching it down, how long total, what temp do you use, what percent starter do you use...anything else you may feel is important...? Thanks in advance.
Usually I let the dough sit on a 70F counter for 4 hrs, then to a 50F garage for 10-12hrs, then back on the counter for another 4 hrs to shape then bake.
Since writing this, I've let a loaf sit at 83F for 10 hrs. It rose, fell, and baked up into a dense brick with a very nice tart taste (that I'm trying to cultivate). Then I let another sit for 4 hrs at 83F (enough to double) and baked it. It had a very nice crumb, but little in the way of taste. Looks I may have to proof at a lower temp for some time and see what happens.