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kboy-
Hard to say though. Very different folding 15kg of dough in a tub vs a single loaf in a bowl, although I couldn't say the exact effect. You definitely degas it less the more dough is in there. One of the main reasons I used 1.5kg flour per batch - the bulk fermentation is so much more reliable (and it works in my big mixer better).
Nef
FWSY generally has the folds early in the bulk, where the bakery where I wok usually has folds evenly through 2-4~ hour bulks.