This may seem different without a bulk fermentation step, but the bulk fermentation technically starts when the starter is added to the flour and water. So the bulk fermentation in this recipe starts right away and goes through the folds. It still is bulk fermenting in the fridge until it completely cools down to the fridge temperature. | This dough works well for bagels as well as pizza dough. So multiply the recipe and make all your kitchen bread staples for the week. I just place the dough in the fridge in a bowl and pull it out to make pizza/bagels on the day I’m serving. I recommend using dough within 3 days of making so that it doesn’t get too tangy and overproofed in the fridge.