For a recipe where you're not going to degas it, what's the real difference between the bulk and final proof?
Shaping helps to redistribute yeast and put it back into contact with fresh food, so that's one of the reasons for having two proves - I get that. But what is each of them doing differently, how can I better understand the purpose of each so that I can tweak times in the recipes I develop?
Not long ago I published THIS POST. It pertains to panned loaves, but some of the information may interest you.
Danny
I love the crumb structure that gives, and was planning to get a pullman some time soon anyway so this was perfect for me - whether it ultimately helps what I'm currently trying to understand or not.
I think the method linked above would work with any type f loaf that is baked in a pan. The method works because the pan supports the structure of the bread. The dough can’t relax and spread because of the pan.