I've never tried using the TZ method before, and I want to try converting one of my favorite recipes to TZ (using standard 5% of the recipe flour and 5 times its weight in water).
I'm satisfied with the non-TZ recipe timings for bulk fermentation, proofing, and baking. Should I expect any of these times to change on account of using the roux? Anything else I should be aware of?
No. Your timing should not be effected.
Good luck.