<p style=”text-align: left;”>Its true according to the amount of yeast it can proof for those longer hours because the yeast is relatively little(7g per kg of wheat) .Then after mildly proofing the carbon dioxide produced will also limit yeast action so proofing speeds will decrease,there is relatively little budding of yeast,the pH of the dough could also limit the yeast activity (if its relatively high).And so others depending on the ingredients your using could contribute to those long hours of proofing</p>
<p style=”text-align: left;”>Though fermentation is there but its mild to affect the flavor profile of bread.From your explanation gluten development for dough maturity is achieved from the mixer that means oxidation is also too much this also greatly affects your flavor profile and you will end up with a whiter crumb</p>
For bulk fermentation ,the dough leaves the mixer when its not mature then its left to ferment until maturity (a dough ready for scaling) or a sponge comprising of (water, part flour and yeast) fermented and after the long hours of fermentation,its run in the mixer with the rest of the flour to make a dough. according to the yeast your using it will require you to ferment your dough to up to (6-7)hours for dough maturity at room temperature .
I would recommend you to watch the ask Dr Lin episode 9 the whole process was explained very well , it will give you an overview of bulk fermentation . If possible someone from the forum can get us a link here because i personally have tried but failed to “episode 9″.
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