Hello, I'm trying to find some guidelines on how I can extend rising times in bread recipes, to achieve an 8-12 hour (overnight) rise at room temperature (UK).  (I.e a dough which I can make up, bulk prove for however long, then shape and let it rise for 8 - 12 hours overnight, ready to bake it in the morning).  I assume this would involve a combination of making the dough up with cold water/cutting down the yeast/using less sourdough leaven (depending on the recipe), but I'm at a loss to know in what ratios each element should be reduced, per extra hour of rising time required. Any ideas?