Fermentation times- pushing the limit.
Ok, so I've had a question about fermentation times ever since I read Peter Reinhart's "Bread Baker's Apprentice" and hopefully someone can help me come to a conclusion. In BBA, he discusses that when yeast are deprived of food, they releases glutathione, which he says is an undesirable by-product. This is where my question arises. How long does it usually take for this to occur? On a more general basis, what are the symptoms of over-fermented dough?
I guess to narrow my question down a bit, let us say that we have a standard lean dough formula like this:
.83% Instant yeast
2.2 % salt
The dough is bulk fermented at, say, 75 degrees fahrenheit. How long would it take for the dough to show adverse affects? Would folding the dough every hour or so stop the yeast from releaseing glutathione? How long does it take take for gluten to actually start breaking down?
Every book that I've read does give fermentation times, but I haven't found a book that discusses the limitations of fermentation at any depth.
I do realize that this is a pretty encompassing question(s), so any input would be greatly appreciatied!