Very long fermentation times... ?
I have been making sourdough for a couple of years now - pretty much every day (there are six of us and we eat a lot!). So I think that I can speak with a bit of experience about the whole process.
Recently, as a result of something I read (and I'm sorry, but for the life of me can't find it again) I have been trying very long fermentation times - with much of the time in the fridge. I think you clever people call this 'retarding' the dough? I'm not sure.
So, I keep my starter at room temp and feed her everyday. I make a basic 123 recipe dough and stick it in the fridge. I 'turn' the dough every now and again - which is really a stretch and fold I suppose. On the second or third day in the evening, I take the dough from the fridge, turn into a Dutch oven and let it rise in the oven overnight - set the timer for six the next morning and presto...
My family can't get enough! Every loaf is pretty much gone after breakfast. The rise is very good - the structure excellent - very slightly rubbery like most sourdough but ok. The taste is not too sour, but complex and lovely.
The article I read talked about health benefits of very long fermentations - I think they were talking more than a few days. So I wondered if anyone else had any experience? How long can you retard dough for - what happens after a week? I would try, but I can't keep up with demand!