Advice for overnight bulk ferment
Hi,
I have typically been making up my own recipes using (generally) 2% salt, 20% starter (or 10% of flour inoculated), 35% whole grain, and about 78-85% hydration depending on my flour mix.
Since I work fairly long hours and it's winter, it has become increasingly inconvenient and time consuming to do a bulk ferment when my kitchen is only about 65 degrees. I was looking at the Elaine Foodbod recipes that call for reducing the starter to 10% (50g starter and 500g flour) for an overnight 10-12 hour bulk ferment at room temp followed by shaping and then a retarded fridge final proof. I probably should just go for it, but I am pretty scared to leave my dough out for 10-12 hours.
She also skips an autolyse and instead lets the flour + salt + starter + water sit mixed untouched for an hour. I have had pretty good success with my 1-4 hour traditional autolyse so am somewhat reluctant to mix things up too much.
I'm starting to ramble, but I would appreciate advice on how to work around a work schedule and deal with 65 degree room temps at the same time. Many thanks!