I am probably being too obsessive, but I would like to understand the fermentation a little better. I had fine success with my first master dough without starter the other day. I now have four batches going. I have a few questions:
1. how long can the fermentation go? Is there any value in doing a third (bulk + two additional) or fourth? If so, what is the max, or would that depend on how much substrate (flour, other carbs) are available? Is there an increase in flavor development with additional fermentations?
2. has the amount of yeast specified in the dough been determined so that there will be only enough for 2 cold fermentations before it tires or runs out of substrate?
3. Tony suggests letting the dough come up to temp for 1-2 hours before use, which is fine, although we live on the coast and some days are warmer/colder than others---we choose to not use our heating and cooling a great amount, so that we live in a varying ambient temperature. However, what would be the downside to leaving it out for, say, 3-4 hours--is it that there would be more gas in the crust from fermentation outside the refrigerator in warmer environment? I assume that restaurants have to deal with this all the time...
There is a single thread underlying these questions, but I haven't determined yet what it is...!