I started built ferment at 5:30pm, at the time I added the starter and salt to the flour/water. I performed four stretch & folds in the first two hours, the last being at 7:30pm. I placed the dough in the Brody & Taylor proffer set at 70 degrees F. By 6:00am, the dough had at least quadrupled and was pressing firm against the lid of my 6-Qt Cambro container. The dough was still manageable and it divided and shaped fine. I’ve set the loaves/bannetons outside for cold proofing while the oven preheats to 475.
My question is whether, or not, the bulk fermentation was too long. The recipe says when it’s nearly triple in volume, then it’s ready to divide (roughly 12-15 hrs).
And, is the doubling/tripling in volume the true indicator as to when the bulk fermentation should be consider complete?

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