Hello,
I have recently started working with wild yeast breads, and have encountered several recipes which direct the baker to retard the dough for a number of hours, during which it proofs slowly. In my case, the dough doesn't seem to proof at all. Even after several days.
I think my fridge is too cold, but I turned it down because dough was proofing too fast at the lowest setting. Now, I'm trying to find the sweet spot, and I'm wondering, what temperature am I shooting for? I guess I'm looking for a temp that ferments dough in 24hrs, as that is what many recipes call for, or something close.
Any help is greatly appreciated. Thanks in advance!!
...corner of the page. Type in 'cold fermentation temperature' and you'll find loads of information already on TFL.
Good luck.