Help with adjusting recipe
Helllo! I am trying out this recipe: https://www.thefreshloaf.com/node/14432/banana-pain-au-levain but realized I started the recipe at an awkward time to allow for a 10 hour cold proof in the fridge without having to stay up very late or wake up in the middle of the night. Since a large portion of the dough is starter, I'm thinking I have a good chance of overproofing the bread if I leave it refrigerated for more than 10 hours.
Could I do a shorter cold proof in the fridge? Maybe 6-8 hours? Or am I better off going over 10 hours? Or maybe I need to proof at room temp instead for a shorter time? It's winter where I am so room temp for me is about 65 degrees F (I am currently doing bulk fermentation in an off oven with the light on). I've never done a dough with this high of a percentage of starter/levain in it, which is why I'm not quite sure how to treat it. I think I have overproofed sourdough before in my fridge (though I am not a very experienced baker so it could've been a different problem for sure) and have found that, at least for my usual recipe (which mostly follows the Tartine Country Loaf recipe as written in the NYT), 10-12 hours in the fridge is the sweet spot.
Grateful for any advice/opinions you have!