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Some of you are going to disagree but… Sometimes I do a long bulk fermentation with a short final proof. Other times I do a short bulk fermentation with an extra long final proof. Here’s the part people overthink: as long as your dough is fully fermented before baking, your bread will be great. Instead of obsessing over the exact moment to end bulk fermentation, focus on building strength so your dough can actually hold onto the bubbles it’s making. I like to let my sourdough rise until it has a
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