Greg
Bread flour has more gluten which means you'll get a firmer, chewier result (it also absorbs more water than AP. Be careful of trying to convert from one type to another). Generally I like bread flour for bread (chewy) and AP for things like danish and rolls (soft and more tender).
You can't use that as a measure. Generally, you want the dough to double in size. A bit less is OK. Sometimes underproofing a bit results in more oven spring, which sounds like what you'll want here. Try that.
Sometimes it's possible to get a 3rd rise, depending. Punch the dough down, form it again, and let it rise once more. You may get lucky.
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That's called "overprooofed". The dough will have a flabby texture and bread won't be as good. Depending on how overproofed it is you might be able to get away with cooking it anyway. My solution: make bread sticks.
Room temp is fine. Slightly higher temps will speed fermentation, but that's not necessary. Try a piece of cling wrap instead of the towel. Some breads I don't even bother covering on the final rise.
-- Reg email: RegForte (at) (that free MS email service) (dot) com
