Bulk Fermentation and "Sets" of Dough Turns
Recipe calls for 3-1/2 hrs of bulk fermentation, and describes turning the dough in "sets". The first set of turns is at 30 min, and again at 60 min. Then the recipe says to repeat this set three more times, for a total of 4 sets. By my calculations, this means the bulk fermentation must be at least 4 hours--not 3-1/2--since each set requires an hour. Is the bulk fermentation really 4-1/2 hrs, or is the total number of dough-turning "sets" only 3? Please help me understand why this doesn't add up.