Minimal time for retarding dough
Hamelman suggests that retarding should take sometime between 12-16 hours depends on the temperture.
My question is the other way around: what is the minimal time for retarding dough.
Let's say that I've finished the bulk fermentation of a Vermont dough. It is midnight and I want to bake on 6AM in the morning.
The recipe calls for a 2-2.5 hours final fermentation but I have 6.
How can I use retarding? Can I use retarding at all?
Thanks a lot,