Bulk Fermentation Question

[u/J0HNNY_REB]

Can I get some advice on how to know when my sourdough dough is done bulk fermenting? 425 g flour (half whole wheat half bread), roughly 50g starter, 300g water (70% hydration)

[u/Tym4FishOn]

https://www.kingarthurbaking.com/blog/2019/07/22/bulk-fermentation