Has anyone done an extended bulk fermentation in their fridge? Is so did you stretch and fold before putting it in? After? If you did an extended bulk fermentation, did you still proof after dividing and shaping? Was your proof at room temp or back in the fridge? I know these are a bunch of different questions. I am experimenting with different techniques and wanted to see who else as worked on manipulating the first and second fermentations.
I’ve done it. I started with the techniques in Artisan Bread in 5 Minutes per day, or whatever the name of that book is. I got into sourdough and figured out that fermentation goes on for several days in the fridge. Stretch and folds aren’t necessary for higher hydration doughs that are allowed to ferment for longer than 8 or 10 hours. At that point you are in “no knead” territory. Gluten takes care of itself if given enough time. I proofed at room temperature. I recall reading somewhere that putting cold dough straight into the oven affect oven spring, but not sure if it was in a good way or a bad way.
San Joaquin Sourdough Baguettes
It easy to find on the home page under the heading most bookmarked . I tried it out yesterday, it works like a charm! No changes needed.
Will F.