Hi Tom,
I was curious as to your feedback on something I do already.
What are the drawbacks to doing a room-temp (65-70 degrees) bulk ferment in tubs? I know you told me awhile back that plenty of bakeries do this all the time but was curious as to why pizzerias typically do cold ferments/dough balls plus rigorous dough management rather than just bulk room temp ferments in large tubs? Thanks in advance!
Regards,
Joe