dough temperature for overnight bulk fermentation
Hi there, I am taking a pause on sourdough and want to get back to using commercial yeast instead.
I want to try Peter Reinhardt's Many Seed bread from Artisan Bread Every Day. The recipe calls for 1.5 T yeast for 723 grams of flour and I want to be sure the dough comes out of my mixer at a dough temperature that can accommodate an overnight bulk given what seems to be to be a high amount of yeast. It also has 1/3 cup each of sesame, pumpkin, and sunflower seeds, milk, honey, water and of course salt. The dough goes right into the fridge from the mixer. Next morning it gets shaped, put into loaf pans and allowed to proof between 1.5 and 2 hours.
Any suggestions about what DDT I should be working towards coming out of the mixer? Should I not go as high as 75-80 F? Would 70F be better? My fridge hovers around 38-40F. I am trying to avoid the yeast burning through all the food before morning and ending up with a flat loaf.
Any advice would be greatly appreciated!