Hey Jacob, and everybody!
Hope you are all doing well.
Would any of you consider your stretch and folds over a 2 hour period, one stretch and fold every 20 minutes, to be part of your bulk fermentaion?
I'm thinking yes. Due to the length of time between stretch and folds over a long period of time, and your not really degassing the dough that much.
Thoughts?
Cheers
Dave