I bulk ferment in the Ank bowl to save a step. But I only make four loaves at a time. I can’t imagine how you can fit 50% more in your machine without dough flying all around your kitchen and the Ank walking off the counter! I envy you!
I follow the Classic recipe to the T and try not to wash much down the sink, but my loaves are 940 tops so the height suffers. I use a Roulpat and less than a tablespoon of flour when pre-shaping and forming loaves. Maybe that’s why my loaves weigh a little less?
