I want to make several loaves at once to give out as gifts to friends but don’t have room in my fridge to proof them shaped individually in bowls overnight as I usually do. Would I be able to do my bulk fermentation in the fridge overnight and then proof at room temperature the next day?
Yes, but allow the dough to start fermenting before retarding. Let the dough rise 30% or so, then refrigerate. Thta way the yeast and LAB will have started active fermentation.