Interrupted Bulk Ferment! Can I Do This?
I miscalculated how much time I had to make my bread dough today. We are catching a movie and need to leave right in the middle of the bulk ferment time. I am doing a Whole Wheat Tartine type loaf.
Question: It is now in it's autolyse stage. Can I place the autolysed dough in fridge for the next 5 hours until I get back and then simply carry on where I left off - adding salt and bulk ferment AFTER 5 hours in fridge.
OR, can I add the salt and mix and THEN put in fridge for 5 hours, then carry on with bulk ferment when I get back?
Is one better than the other? Or neither??