Retarding in the fridge
Ok, a question.
I've tried but hesitated refrigerator retarding, as I hear that it may be too cold? I keep a cold fridge (boy likes his milk nearly freezing). That said, it would be my belief that you could still "fridge retard" but that it may take a long time to develop the flavors (like a couple/few days, up to a week even?)
Second question (ok, I lied). Second, what's this business about going from fridge to oven directly? I tried it ... spring was ok but nothing too dramatic. What's the philosophy in fp in the fridge? Again... too cold to rise much?
End of the day I seem to be looking for rise in a cold retard, yet maybe what I should be thinking about is flavor and let the fp do the rising for me? Problem I'm having though is that I'm overproofing as (in my mind) the loaves should be bigger than perhaps they want to be when coming out of the cold.
Can't get out of my own way on this one... thoughts?