Window between under vs. over proofed?
I'm trying to understand how much flexibility I have to make sure the loaf is proofed enough. Approximately how long is the window between the moment the bread is bare minimum proofed to when it becomes overproofed?
For example, let's say I'm bulk fermenting sourdough after doing the stretch/fold method and prior to putting into the fridge for a ~12 hour overnight final proof. If we assume that the bare minimum time my culture can produce a properly fermented loaf is 4 hours (proofing at 78 F/25.5 C), how much wiggle room do I have before I have to stop the bulk fermentation? If I go 5 hours will I be fine? 6 hours?
I'm not looking for an exact number, but just trying to get an idea on when the "overproofing" stage sets in.