I am following master dough with starter recipe and have the following question.
I noticed that there is no degas after 24 hours of fermentation and that the dough is balled after 20 minutes initial fermentation/rest.
Can someone explain why there is no degas after 24 hours? Is there a technical reason when starter is used when it comes to degas?
Also I noticed that dough with starter was balled and refrigerated rather than bulk fermented. Any reason for it?
Just trying to learn as much as I can.