Question about bulk fermenting at 55 to 60 degrees
I am doing some poolish baguettes tomorrow and was thinking about doing the bulk ferment in my wine fridge that can be manually set anywhere between 50 and 60 degrees. I was thinking I could do a longer, slower ferment. My questions are...
Will this have a beneficial outcome to my loaves?
How much longer will it take to ferment at say 55 degrees compared to 72 degrees?
Any input or related experience on the subject would be appreciated.