Dough, like all living things, has trust issues. Push it too far and enzymes start breaking everything down. Gluten weakens, structure collapses, and your beautiful elastic dough slowly turns into a sad sticky blob. So bulk fermentation isn’t “the longer the better”. It’s about balance.

Small-Batch Italian Focaccia (62.5% Hydration)

Ever wondered why two different pizza recipes, with the exact same ingredients, can yield completely different results? The qualities of the flour define those of the dough itself.