I want to do an 8 hr, 78F rm temp but need help on timing the dough. How long can I do a bulk ferment before balling and proofing? I'll be using 0.04 IDY, 62%hydration dough using 10% white rye flour and the rest in All Trumps bromated. I've never done such a short fermentation, same day dough so I need help to get this as right as possible. Thanks! Life is good!
