Hi and thank you for your reply. I still don't know what you mean by "75-80%". Do you mean 75 to 80 percent of it's original height? Also, I'm wondering about the picture at the top labelled "My dough nearing the end of bulk fermentation". I never leave the bulk ferment long enough to get bubbles like that. Isn't that kind of over-proofed? Maybe I need to leave mine longer?

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