Higher preferment percentage = faster bulk ferment (less time)?
I've accepted an upcoming challenge to bake in a wood fired oven in a local open air museum. There's only one problem: no tools, no metrics, and I need to create a schedule which keeps me busy for 8 hours, so visitors don't see me idling all the time (I'll also be giving explanations on sourdough bread baking in general).
I came up with something but time constraints are a problem. I'll make the preferment at home and bring it with me but the first bread should be in the oven as soon as possible (will also serve as tasting experiment). I refuse to cheat and use yeast to hasten the process (as you can't "haste" sourdough, but the organisers of the event want me to bake "quick". I tried explaining that you can't do such a thing with sourdough. Didn't work well.
So, my question is simple. I haven't experimented with it enough at home to have a consistent answer.
Does upping the preferment volume in the final dough alter the bulk ferment time? I usually take 20-30%. What if I used 50%? Anybody else general tips on how to handle something like this?