Cold Bulk Fermentation
So Desired Dough Temps vary depending on the bread. I am curious if there is a target DDT for a dough with a long (24 hour) cold bulk fermentation. Currently I aim for a cool dough but would like to get a little more on point.
. I currently mix and go straight into the retarder, remove 24 hours later let come up to temp for 1-2 hours, shape/proof on floor (3/4 proof being the target) and then retard again for 12 hours. Then it is baked straight from the retarder. Most of my floor breads I like in the 73-75 range with Rye breads/whole grain breads on the higher end. Anyone have any idea of what DDT I'd want for a dough like the such and why?