I have a quick question. I'm leaving for 5 hrs and want to turn my house temp. down to 63F and have a bulk ferment happen for 5 .5 hrs.. Normally I bulk ferment at 72F for 3.5hrs. Will this work?
I am making pain au gruyere with a sourdough stater, 80% hydration, 300g ww and 700gAP, two loaves.