Hi Steve, you could certainly reduce the yeast amount to 1 1/2 teaspoons to slow down the rise time, but it's hard to say whether this would successfully result in a 3 hour bulk ferment, since room temperature and dough temperature will also have a big impact on the rate of fermentation. You might want to consider refrigerating the dough after the bulk ferment is complete (or nearly so) by deflating it and placing it in a greased bowl (well-covered) in the refrigerator. This will definitely buy you more time, although the final rise will take longer if the dough starts out cool. You could also reduce the bulk ferment time at room temperature to 45-minutes and then refrigerate the dough if you'd like the dough to spend a more extended time in the refrigerator, although I wouldn't necessarily recommend reducing the yeast amount if you decide to go that route. 

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