Proofing boxes only for 2nd rise or also bulk rise?

I use my proofing box for all stages of my sourdough. Levain build @ 21 C for 14 hours. Bulk fermentation @ 24C for 2 1/2 hours with folds at 50 minute intervals. Final proof in bannetons @ 24C for 2 hours. Dough and temperature control will give your schedule some close predictability. 

Cheers,

Gavin

I use mine for everything including making the levain and all stages of proofing (except for cold retardation). It also helps to use lukewarm water to reach desired dough temperature even when using the proofer.

Mostly because it makes things repeatable and predictable.

Additionally, I think a faster ferment (within reason) is better, especially if a sourdough levain is involved, as there is a limit to how long you have before the dough becomes too acidic and gluten breakdown commences.

-Jon