Retard Sourdough rye Bulk Fermentation or Proof
I'm making (or trying to make) Old School Deli Rye from "The Rye Baker". This is a sourdough rye similar to the Light Rye in "Bread". Both are spiked with commercial yeast in the final dough.
For scheduling convenience (baking during super off peak electricity rates) I'd like to do an overnight retard during the process; I could retard either the bulk fermentation or the proofing.
Neither Ginsburg (TRB) nor Hamelman (Bread) mention retarding as an option at either stage in their formulas for this bread. Hamelman sometimes writes that a formula is or is not suitable for retarding; he is silent on this one.
So what do you think? Retard the bulk fermentation or the proofing in the fridge overnight? Or don't retard at all?