Is there a formula for temperature/bulk time

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hi there. I've been having more rise in the finished loaf with bulk fermenting my bread at 26c for three hours than 19c(which is the temp of my kitchen now), for about 6 hours.  When I bulk cooler/ longer I get a dense bread.  

It may be that with the long bulk i shape too soon  before I put the bread in the fridge, as it's coming up to 11pm and I want my bed!!

So it got me thinking, is there a formula that I could use to give me some idea how to fit the bread day into, or just some idea of what is a normal bulk time for 19c. 

i would appreciate and comments as I've learned so much from this site and any discussions usually let off the lightbulb in my head!

Going on the above chart I made a millet porridge tartine style bread but using less leven for longer colder bulk. Normally my kitchen is 14c in the night, so I started making the bread 10pm and went to bed.

8am the bread had doubled, puffy and bubbly. Panicked a bit as we are having odd weather and the tem was 18c, unheard of this time of year in Wales.  I shaped and put in basket to proof.  I only gave it an hour as I was panicking it over proofed.  Here it is, I think it could have done with colder bulk and more proofing, but it is what it is.