What about fermentation time as a sourness factor? I would think that a lower temperature to encourage yeast over LAB would also mean a longer time to doubling (or alternately to digesting all of the added gluten and deactivating the phytic acid, which is what I'm interested in), which in turn would presumably encourage more LAB activity (i.e., what I don't want). The timing further complicates things as starting the bulk fermentation mid-afternoon would mean shaping the loaves in the middle of the night, unless perhaps I put the boule in the fridge - which may or may not increase the sourness further from what I've read here. (Starting the bulk ferment in the evening would be ideal but not always doable.) I'm hoping the bulk fermentation will take longer than 12 hours at room temperature, without requiring refrigeration, so that I can shape them when I get up in the morning.

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