When bread dough has been refrigerated overnight (when the recipe calls for retarding) should it be allowed to reach room temperature before baking? Should it be allowed to warm somewhat, then be divided, rested, formed and then allowed to warm further during rising. If dough still feels cold during final forming should the final proof be expected to take considerably longer? I am not very good at judging by finger poking if dough has proofed enough. Should I try to take its temperature with instant read?
I keep a firm starter refrigerated between builds. It's allowed to at least double in bulk under refrigeration before use as a poolish in the next batch. Refrigerated development period is four to five days. Leavening action is slower than most sourdough starters but the resulting bread is exceptionally flavored.
I'm wondering if anyone else has experience in this technique as it seems to have a related but separate set of rules.
I have recently started baking sourdough bread, and have thoroughly enjoyed the process. Each loaf has been a "success", but each loaf has been very different from the others. My wife and I have very different opinions about whether or not a loaf is a success. For me, the crust should be a beautiful brown, and very crispy/chewy. The crumb should be open, with some large, irregular holes. My wife, on the other hand, prefers a bread with a golden colored, soft, delicate crust, and a finer crumb.