Advice with temperature changes for Tartine bread…….under or over ferment?

Advice with temperature changes for Tartine bread…….under or over ferment?

I have been making successful loaves with this method;

800g 365 Organic All Purpose flour

200g Fresh ground Hard Red Spring Wheat

780g water

300g Levain

Kitchen is around 66º F during the day. I would bulk ferment for about 7 to 8 hours with S&F the whole time. Proof would be 3 to 4 hours.  Then bake in combo cookers.  The loaves were turning out beautiful.

I changed my bulk fermentation because I didn’t want it to take all day.  I started using the brot and taylor proofer box to bulk ferment.  The box is set to 85ºF and the dough is about 81ºF during the bulk fermentation.

So I lowered the amount of levain to 200g and have been bulk fermenting for 4 hours then proofing on the counter (66ºF) for about 3 hours but my loaves are small, the dough is lose taking it out of the brotforms??

I don’t know if I am over-fermenting or under-fermenting with the higher temperature and less time??

Thanks for your help!

Source: Fresh Loaf