A disadvantage of the bulk cold fermentation technique is that, in a production setting, the baker has dough to work up at the outset of the workday, and the loaves can bake early, freeing up oven space for the later batches of dough.

Question

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Bulk cold fermentation actually allows bakers to manage their time and oven space more efficiently by delaying fermentation, meaning they can prepare dough ahead of time and bake it fresh as needed, rather than having all the dough ready to bake at once.

A Disadvantage of the Bulk Cold Fermentation Technique Is That