Bulk proofing

Don’t be afraid to push your bulk proofing to the limit. I have noticed since I have started baking. I mostly have under proof for very long time. The picture of the sourdough jalapeño cheddar bread is probably proof to 105 to 110% I didn’t panic. I had a meeting this morning when I get home . I threw it in the freezer for a half hour while I preheated my Dutch oven. These are the photos of it halfway baked It’s not collapsed at all it has great oven spring. I’ve always been afraid and wanting to cut off the bulk way too early, which leads to a gummy loaf 

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