Hi Page, without the added structure that proper shaping provides, along with another rise, your dough is likely to flatten out and not rise well in the oven. Also, if you allowed the bulk ferment to occur in a Dutch oven or other baking vessel, sticking would likely be a significant issue. It does sound ideal to capture the airiness of the bulk ferment and bake immediately, but practically it's not likely to work very well. 

• Reply