Thank you Maurizio and King Arthur for these tips on bulk fermentation. I had a couple questions of my own. I’m working with a 63% hydration sandwich roll recipe. I wanted to know what type of bulk fermentation is normal for this type of dough and if other techniques like making autolyse would help my end result. I’m making a Portugese roll a.k.a. Papo Secos where they’re supposed to have a nice thin crust on the outside and and airy light inside to the dough. My trials so far have been not up to par. I’ve also noticed a weird line through the he middle of my finished rolls where the dough doesn’t seem to be cooking properly. I’m not sure it this is due to lack of fermentation or my oven temps are off. It’s also been kind of wet on the inside. My oven is really mis calibrated but I’ve been preheating to 500 F and dropping to 425 F for 20 min. I have a chef alarm in there now and the readings are all over which I know doesn’t help but I still feel like I can pull these off with a little help. Thanks for always putting up great content and tips for us home bakers.

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