It was getting late and I had to put my dough in the fridge before the first bulk ferment, and it's been almost 24 hours. I haven't done any folds yet, so how should I proceed? Any help will be greatly appreciated!
It was getting late and I had to put my dough in the fridge before the first bulk ferment, and it's been almost 24 hours. I haven't done any folds yet, so how should I proceed? Any help will be greatly appreciated!
I would just go for it. It’s an enriched dough going into loaf pan. They are pretty forgiving doughs. It might just take a little longer to proof since it’s cold from refrigerating and might taste a little more sour
So just go on like I never put it in the fridge?
Meaning let it ferment for the 4 hours, folding every first 30 minutes? Or skip that and shape it into loaves and let rise in the loaf pans?
Shape the loaves and let them proof in the pans. The dough already had plenty of fermentation in the refrigerator. You basically just reversed the timing. It’s no different than if you did the recipe as written then instead of proofing and baking same day you let shaped loaves in the pans proof overnight in the refrigerator and bake next day
My only concern is I didn't do any of the folding. Will that matter at all?
It should have built strength with the extended bulk fermentation. Pre shape the loaves and see how they act. If they seem to spread too much do another pre shape and build a little more tension. The loaf pan will help supporting it during proofing.