Room Temperature Proofing
Hello everyone, I work in a pastry shop , and the owner really likes the sourdough that I make at home. He's talking about working with me to add it to our production. However, the main concern is that we don't have enough fridge space to overnight proof in the fridge. I would need to do the final proof at room temperature. I have tried using 5% 10% and 20% starter but I have not gotten good results. Does anyone have any advice for room temperature overnight proofing? I was doing a 4 hour bulk fermentation in the proofer, shape, and final proof overnight for about 16 hours. Thanks!