Yeast and S&F method
Due to my laziness in bringing out my Assistent for kneading, and my lack of success with hand kneading, i would have to adopt the S&F method for my breads.
There is, however, something i'm unsure of with this method.
Most of the time, due to my baking schedule, the bread needs to be started and baked in ~5 hours. And that means i usually use a little more yeast than necessary (~2%) and sacrifice flavor for speed. A poolish makes up for it a little.
For most recipes here for the hydration i want, they do S&F over ~3 hours (4 times, 45 min intervals), followed by a bulk ferment till it's 'doubled'.
If i'm speeding up the bulk ferment, will doing the S&F over 3 hours result in over proofing? Is that a possibility at the bulk ferment stage? And this 3 hours is even before final proofing.
I'm aware i could just retard the loaves to better fit my schedule, but i would much prefer to finish off the loaves in one sitting.