OurDailyBreadC: shorten bulk to improve crumb

- OurDailyBreadC recommends shorter bulk fermentation—around 12 hours—over long bulk times, saying under- or over-fermenting ruins crumb and handling in commercial baguette and barra lines. - They stress reading dough condition not clock time and monitoring dough temperature to achieve consistent proofing across batches and shifts in your production room. - This aligns with industry advice that process control beats recipe tweaks for repeatable baguette results. (x.com) (bakeryandsnacks.com)