Just a quick question if anyone is reading. I am in the process of the 1, 2, 3 sourdough recipe. I've only made it a couple of times before. For the first time last night I did 1 1/2 to 2 hours stretch and fold, then retarded the bulk in the fridge overnight. I've taken it out, but my question is, do I allow it to come completely to room temperature before dividing and shaping? Or should I divide and shape now? The dough has risen in the fridge somewhat overnight. Thanks for any responses.
I am able to control the temperature of my sourdough loaves for overnight retarding and proofing and I wanted to get everyone's opinion of what you think the best temperature is and why. There has been a bunch of recent thoughts and discussion on this circulating in books and whatnot and I wanted to put this question out there to the masters.
How do I treat my starter to significantly increase its sourness? I have a good sturdy starter and I have baked (and read this blog) enough to deal with slack doughs and retardation in the refrigerator, but none of my approaches so far have produced a real "tang".
Sourdough boules pic 1
Sourdough boules pic 2