Portuguese sweet bread from BBA adapt overnight
I've been making Portuguese sweet bread from PR's BBA book. But it takes so much of the day, I usually start in the morning and don't get to eat it till almost evening. I was wondering if I started the sponge the night before how should I adjust the yeast. Btw, I did try the book's suggestion of refrigerating the dough after fermentation and just taking it out next day for proofing. But that turned out terrible b/c it took more than 8 hours to proof and it was not very good. I welcome any suggestions.