Here are some pictures of my bulk ferment.
1.7% Ischia culture
I mixed until it cleaned the walls in my K5 w/ dough hook then 30 or so more turns. 6 or so folds on the counter, 10 minutes rest, then 6 more folds, then into the tubs. 30 hours at 62F (in the cooler with a juice bottle of ice you see in the picture). The pictures are after 30 hours. That's my thumb for reference. I balled, then 6 more hours at 75F.