So the first instinct was to put them in the fridge and open TFL ?
i have two batches of SD (one was using Vanessa Kimbell 20% WW and the other was from Basic open crumb sourdough Kristen)
during bulk just now, I have to leave and not sure what do I need to do when I come back to it, probably tomorrow?)
the BOCSD from Fullproofbaking was already on its way with coil and folds number three but the dough was a bit slack and I though it need more but I can’t wait.
the other one from Vanessa, was in the beginning of bulk (probably 30 mins or so) and i plan to divide the dough into two loaves.
now they both stay in the chiller/fridge with 4-5C and I will be able to go back to them tomorrow morning.
my question is, so what do i do then?
from what i read, i divide - preshape - rest for 30 mins - shape and it goes to the oven when the poke test is good.
my room temperature is 27-28,5
hmmm.. thoughts?
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K