Autolyse and Bulk Ferment Times AND overfermenting
I am hoping to become more knowledgeable about proper times for Autolyse and Bulk Fermenting. In my quest to reduce baking steps, I often want to do overnight bulk ferments or overnight autolyses. This often gets me into trouble. Either, I overferment and my dough becomes a sloppy mess, or I get the dough too cold when I stick it in the fridge and I don't achieve the goal of the autolyse or the bulk ferment.
Don't get me wrong, many times, everything works out fine. And, there are plenty of good recipes with 12 hr bulk ferments and 12 hr autolyses (even some with longer), so I know it is a reasonable thing to do.
So... here I am, I realize, I have a gap in my knowledge about why sometimes my dough falls apart after 12 hours. Is anyone aware of a good book or paper on this topic? Things like... experiments on extended ferments with different types of grains, would be really cool.