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A technical analysis on how to choose the W index or flour's strength and where to find it

we will discuss the two resting periods that occur between the end of kneading and baking our pizza: bulk fermentation and final proofing. Bulk fermentation is the resting period between the end of kneading and shaping, and the final proofing is the period between shaping and stretching.

Everyone talks about it and uses it. But where does it come from? Why was it invented? By whom? What does it do?