Back to basics for this bake. This is my go-to, everyday bread. I follow Hamelman's formula by the book. I thought it would be warm enough to bulk ferment on the counter, but not much had happened by the time of the first stretch and fold, so I put it in the oven with the light on for a while. At two and a half hours, the dough was still not where it should have been, so I did another stretch and fold and continued to ferment in the oven with the light on and off. In another hour it looked good, so I shaped and then did the final proof in the refrigerator as usual. I'm happy with how it turned out. A good save.
I followed his procedure exactly to the best of my ability. With cooler ambient temperatures in the kitchen, I used my oven with the lightbulb on, at times, for proofing my starter and bulk ferment. The final proof was on the counter at about 65-68F, and it overflowed my largest round brotform. So the sides are a bit unkempt. But this is a great bread! The sour is noticeable with all of the rye (I used KA Pumpernickel) in the preferment. I will definitely try this again, but do my final proof in a larger linen-lined bowl.