Hi KAB team
I've made both Maura's and Martin's versions several times and had mixed results, although I followed the directions carefully, especially noting ingredients and proofing temperatures (bulk was done at a constant 72 degrees in my Brod & Taylor proofer). Maura's version did not come close to doubling in 12 hours, so I left it to bulk a little longer, looking for bubbles on the surface and a domed shape - because Martin says in his video that the domed appearance indicates bulk fermentation is done. I'll also note that the video shows a dough that seems to have almost tripled in size at the end of bulk. This made me think that going past 12 hours was okay - shooting for a higher rise and a domed appearance. But while the finished loaf was tasty, there was no oven spring, it was flat, and decidedly over-proofed.
Questions: Does the dough have to at least double after 12 hours? I know the recipe says to leave it out for a bit after shaping if the dough didn't double, but I'd like more clarification on a minimum rise to look for before shaping. Also: what is the temperature for the cold retard? My fridge is @41 degrees, so perhaps that was too warm? Thank you for any help you can offer.

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