Time and temp for bulk and then dough balls??

[Frznrth]

Hi

I have some Neapolitan dough made with .24% IDY sitting in bulk in a cool room, 55F, I plan on leaving it there until morning, 8 to 10 hours. What is the ideal amount of rise in bulk? I read that some don't want to see much rise at all - others seem to like to see it double.

And then what temperature should the dough ball sit at to rest and what temperature should it be brought to just before use?

Thanks for the help