Difference in bulk vs proof

That will work if you get method right so that all the factors (gluten dev. fermentation etc) converge at the right time.

Search youtube for Martin O'Gorman simple sourdough. He has worked out recipe to do this. It starts with a higher percentage of the starter, I guess to give the boost that is needed with such a short room temperature bulk fermentation.

I have had ok results with this, using my sourdough starter, but a friend got some of the O'Gorman starter and has had some amazing results.

Tim

That will work if you get your method (flour mix, hydration, temp, starter % etc) right so that all the factors (gluten dev. fermentation etc) converge to peak at the right time.

Search youtube for Martin O'Gorman simple sourdough. He has worked out a recipe to do this. It starts with a higher percentage of the starter, I guess to give the boost that is needed with such a short room temperature bulk fermentation.

I have had ok results with this using my sourdough starter and my local, non-UK flours, but a friend got some of the O'Gorman starter and is using the same flour and has had some amazing results. So, it is possible!

Tim

The "shaping" procedure is generally more than just shaping.  There is usually a gentle folding done, like an envelope fold -- folding in the four sides (or corners).   For sourdough, this gentle fold _replaces_ what commercial-yeast bakers traditionally call "punch down" or "knock down" when baking tight-crumbed pan loaves.  

The sourdough bread authors' videos and book-photos  never show a "knock down" or "punch down".   If you read a SD baker use those terms, he/she is still holding on to their yeasted loaf traditions, and has not fully moved on to sourdough techniques.  (Though you can use commercial yeast for hearth-style loaves, and that allows for different procedures.)

The purpose of the gentle fold before shaping is to get rid of large co2 bubbles, not all/most.  And I think it is also to minimally redistribute yeast to help get an evenly distributed fermentation and co2 pockets (alveoli).  Shaping without folding first can result in some parts of the dough fermenting more (or less) than other parts. (the dough may not have heated/fermented evenly in the bulking container.)

This fold procedure is also part of developing the gluten cloak or skin that helps keep the dough from flattening out, and controls the oven spring. 

The proofing period is also meant to wick away some moisture from the skin or gluten-cloak.  You don't want that to be too much or too little either.

And as the previous commenter well-noted, gluten development is not always perfectly paced with fermentation. It's a balancing act.  And it's all subject to your own adjustments as dictated by your particular ingredients and local conditions.

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There is also the "scheduling factor".  Bulk time versus proof time can still be somewhat fungible, like you suggest as long as the gluten has developed properly (windowpane test), and within those restraints, adjusted to suit the schedule of the baker.  Bottom line: whatever produces the results you want. 

Danny, you may find this interesting. Bread pans (tins) were used in this post. This way the dough was not disturbed after it was shaped and placed in the pan.

http://www.thefreshloaf.com/node/62981/pan-breads-simplified

bulking is normally the part where the dough gets its structure by your stretching and folding etc and the yeast has done its bit to feed on the flour starches and to get the air into the dough making it nice and puffy.

Proofing is normally the resting part after you have shaped your dough into in to its final baking shape and this is where the flavour develops and getting the sour note associated with sour dough when its retarded in the fridge.

Most tend to proof (retard) in the fridge once the bulk fermentation time is up. The fridge will greatly slow down the yeast activity so your dough wont rise as much and over proof but it gives the bacteria a chance to sour things up a bit.

The fridge retard also causes more moisture to be drawn into the dough creating a bigger oven spring when baked as that moisture is released as steam.

Hey DD!  I think I get your question.  Some recipes do call for an extended bulk after S&Fs, which is the method I used to follow.  However, I think I was over-fermenting my dough.  If you do a search on this site and the Internet, you'll find that this is a common issues for a lot of bakers, new and experienced.  I am now experimenting with shorter bulks and doing just as you mention, completing shaping followed by a cold proof pretty much right after completing S&Fs over a shorter bulk ferment, around 2-3 hours.  It is important to remember that you still need to read the dough, make sure you feel like you've built up enough dough strength and that there are signs of good fermentation (slightly curved edges where the dough meets the bowl, slightly domed top, large scattered bubbles, etc.), but many other variables come into play, like ambient temp, temp of your dough, ingredients.  What I've gleaned from this site and other resources is to only shoot for about 30-50% increase in dough size during bulk ferment, max (as opposed to some recipes that encourage you to wait until the dough has doubled in size...no bueno).  

I've had very nice results so far and am actually getting more oven spring--I think I'm capturing the dough at a better time rather than it being 'tired' by the time it finally hits the oven.  There is a wealth of wisdom on this site, much more experienced than I, but I think your question is a good one.  Of course, everyone's baking details and environments are different, but the best way to find out is to take the plunge, give it a try, and see what happens.  Hopefully you will post back with your findings!  Happy Baking!

yes you can combine stages if you like. Just make sure you are giving it enough time to go through each step. I used to throw everything in a bowl, mix with a wooden spoon, put in the fridge for two days, pull out to shape and warm ip while the oven came to temp and bake. Works just fine.