retarded bulk ferment /proof temperature
I am reading Suas Advanced bread and pastry. The section on retardation. Obviously this is aimed at the professional baker as he talks about type of mixing as intensive, or improved mix etc. he is mostly discussing yeasted breads and is suggesting 20 minute bulk ferment followed by long shaped final proof or long cold BF followed by ambient shape and proof. He has different scenarios. He talks about fermentation virtually stopping at 4°C and his long proofs are at 7-10°C. I am generalising here and hope I am not missing he point.
A while back I discovered my fridge temperature was 8-9°C from memory so I turned down and now it runs about 4°c plus or minus a little. I used to notice that my dough fermented a bit for the first couple of hours then slowed down and sometimes the dough did over ferment. Now with the fridge reading about 4°c I notice that I am getting very little rise during retardation.
Recent posts had suggested some bench proof before retardation and I have so far only let dough sit about 45 - 60 minutes before chickening out and popping it in the fridge. My question is what degree of proof would be best before retarding for 10-12 hours? would longer bench proof contribute more to a more open crumb?