I was wondering if there is a difference in doing a bulk rise than doing a individual ball rise. Is there any benefit from doing a bulk rise as to flavor, texture ex. I usually just ball up the dough and ferment. I wanted to try a bulk rise then the day I was going to use the dough I would ball and let rest for a couple hours. I was just wondering because isn't this what they do for Neapolitan pies, bulk rise then ball, rest and use. If so could someone go through a bulk rise procedure. Do I let it rise the whole time till I need to ball, punch down when doubled and let rise again or whatever else would have to be done. Didn't really see this topic talked about comparing the two, though I didn't really look that long. I think I might have to start my first experiment on the forum... ahh well lets see what people have to say.