Bread schedule: Is there any reason this won't work?
So I am planning on taking my first crack at Tartine style bread in the next little while, and I think the schedule in the book will have to be adapted to work with my cool home. This is what I'm planning:
Night 1: Make my levain. 1:2:2 starter:water:flour Leave out at room temp 64deg
Next day mid morning if I pass the float test: Mix up my dough and start my bulk ferment. As the room temp will be more like 67deg, I think that the bulk will take all day. I'm okay with that as long as it works.
That night before bed: Shape the loaves and leave them out to rise all night at room temp 64deg. I'm hoping that the cool house temp will allow me to leave them out and they don't over-proof.
First thing the next morning: Bake
I haven't read of anyone using this schedule so I'm not sure if I'm crazy to try it. I would love a more experienced take on my plan.