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As @Silly_Savage said, I want to do bulk proof at moderately high temperatures to get the bacteria nice and active, so it's ~4-5 hours at 25 degrees and then a night in the fridge.
It has definitely helped, both of my loaves are a bit overproofed I think but still nicer than what I'd been making before.
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Tijmen
I thought you had to keep it cool in the fridge?