Originally Posted by
exerda
ETA: Read through Lahey's recipe, and I still think the standard proof cycle might be a bit warm for overnight. A 12-18 hour bulk fermentation like he suggests would be at room temperature of 68-72 IMHO, and at warmer temps would risk the yeast basically running out of food too quickly, and the final dough falling a bit. You might be okay; always worth trying.
I think 68 is on the cold side for Lahey's recipe unless you're going *really* long. I make it year round and have to use the bedroom that stays over 70 for overnight rises in the winter. In the summer I've normally put it over some warm piece of electronics, and kept it over 75 without problems unless I let the first rise go over 18 hours. With the heat lamp and controller I just got, I had it in the oven for 12 hours at 80F and could have easily gone over 15 without problems. Since there's no added sugar the yeast acts a lot slower.