The recipe for baguettes in Tartine Bread calls for mixing the first dough (everything but salt), letting it rest for 25–40 minutes, then moving it to a clear container for bulk fermentation.
What is the purpose of resting the dough before putting it in the clear container? The only difference between the mixing bowl and the rising bowl is ambient temperature: Bulk fermentation takes place at about 80°. Is there a reason for holding the dough at room temp?
Maybe they evaluate the consistency of the dough after the rest period, to see if it needs more flour or water?—in which case, it would be more convenient if the dough is still in the mixing area instead of another part of the bakery.
Janet
I think that the point is not the container, but the rest without the salt. This is referred to as the autolyse. I'm sure that more knowledgeable folks than me can give you the scientific reason for this process.
The reason for the container switch, is to move the dough from the bowl it was mixed in. Bulk rising in a clean bowl prevents crusty bits of four and water from being incorporated into the dough. In Tartine he reccomends clear plastic for its insulative properties and the ability to accurately monitor the rise.
it really does not matter, but my plastic container has a nice lid and is see thru which is really nice. In his new book, I think Chad recommends an even longer autolyse time if you have time to let the dough develop... before the bulk rise. It is really an all day process that you start the night before. You can take shortcuts, and still get a good results, but all these little details helps to improve the taste and quality of the bread.
My vote is with Patrick. Because he recommends trasferring to a small plastic container, it is no doubt easier to incorporate the salt while int he large mixing bowl. Hence, letting it rest in the bowl, and then adding the salt, before transferring to the smaller container.