How frigid is your fridge?
I've been trying a few baguette methods that call for a retardation in the refrigerator, and what confuses me is that many people say they get a bit of a rise out of their dough while it's in there. I get nada. The dough comes out pretty much exactly as it went in. Which leads me to ask, what's the point of the cold retardation? If yeast activity slows to the point of pretty much total inaction, the process isn't doing me much good, is it?
My fridge seems to be at 3.5 degrees Celsius. (That's 38.3F for you old-school types.) I like it that way as my milk never goes off. Is your fridge warmer? Is a professional baker's fridge warmer?
Thanks, I really do appreciate everyone's expertise on this site.