I still don't get why bulk fermentation is important. I do understand why fermentation is important for sure, just not the bulk. BTW- I'm not sure it would make a difference but I'm talking about IDY vs. sourdough.

Why couldn't you divide the initial or bulk dough ball to start with, and simply let the individual balls rise, then reshape the individual balls for the final rise? In other words, what does the single large ball get you that say two smaller ones wouldn't?

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