Leaven % as part of the Baker's %
I'm experimenting now with the leaven % as part of the overall formula and how it relates to long refrigerated proof. I've mentioned this briefly in a comment with Danni3113 and lowering the fridge temp was mentioned.
The issue is that my bread has risen as much as can be allowed after about 8 hours in the refrigerator. I'm as low as 10% leaven in my formula. Tomorrow I'll try 8%. I want to be able to leave a basket of dough to proof from the night before until after work the next day - 18 hours or so. That seems to be very usual here. I can only think that as mentioned earlier my refrigerator needs to be a couple of degrees cooler but I'm maxed out there. I've set it as low as I can.
What impact if any can I expect by lowering the leaven % like I am? Are there other factors I'm not aware of? Flavor? It won't rise? Can I even reasonably expect that I might get the desired result of a long proof time? Or do I just have an active leaven and live with it?
Advice appreciated.