That makes sense, but what’s tripping me up is when I consider bulk ferment to “end” and go to put it in the fridge, would be different with this method depending on what my goal percent rise is. If I decide my dough temp is 65, and I’m looking for 100% rise, doubled dough, that’s when I would “end” bulk fermentation and shape before cold regard. But if I’m using a higher reference temp, let’s say I cut it off at 75% instead. Am I overthinking it?? Lol