When using commercial yeast how long can you bulk ferment? I have been trying no knead, and slap and fold letting the dough bulk ferment 3-4 hours before putting into the fridge but, have found that I do not get enough rise when it sits in the tub. Perhaps, it is too cold in my house. Can I leave the dough on the counter until in doubles/triples in size for as long as it takes?
I have little experience with Commercial Yeast, but I do have a suggestion.
What if you went straight into the fridge after mixing the Final Dough? Then when you take it out you can shape and do the final proof.
Thoughts - the room temp Final Dough will take hours to normalize to the temperature of the refrigerator. During this time the dough will ferment. Over fermentation is very possible/probable. You will be able to monitor the Final Proof in order to prevent over-proofing. Commercial Yeast ferments extremely fast.
Over fermenting will destroy any chance of oven spring and open crumb.
No experience with this particular situation, just my thoughts...
Danny
Temperature and amount of yeast affect fermentation rate the most. So if you have a cold house, it either takes longer (but has more flavor) or you increase the amount of yeast.
When using commercial yeast, it should double in size before you continue to shaping and final proofing it. Sourdough is another story, there it needs to increase only 50-70%.
When I use commercial yeast for my No-Knead bread I bulk ferment for 12 to 18 hours then put it into the fridge. It rises just fine and gives us good flavor.