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20 hours room temp could be totally fine, it's entirely dependent on the quantity of yeast. Water temp will also play a role (as will flour and bowl temp, and friction factor if you want to get reyt fancy).
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20 hrs is fine, but depends on temp of room and the amount if yeast. I do all my bulks at min 18 hrs.
Nef
konastab01
@bright
@le_james
I think 20 hours at room temp is probably too much. That's an overnight proof and I'd normally do that in the fridge followed by a warm proof of the dough balls.