Tartine Country Bread: Max Retard Times for Shaped Loaves?
I'm having my family over for brunch tomorrow and have two loaves of Tartine Country Bread in the fridge, shaped and proofing. They went into the fridge last night (Friday night) at 11pm. I would normally bake them today, Saturday in the afternoon.
My question is, is the bread likely to be overproofed if I leave one of the loaves in there until tomorrow morning (Sunday)?
It's a whole wheat loaf - with 80% hydration. And this is the first time I've milled my own flour to bake with.
Thanks for your help!