Creating surface tension
I cannot remember exactly in which thread this youtube was shown, but after watching it I have a question... EDITED TO INCLUDE THE CORRECT LINK!!!!!
When you create surface tension in the final shaping, the shaped bread will still rise for its final proofing - perhaps for only one hour, maybe a maximum of two. I can see how the generated tension would still be there by the time the bread gets into the oven..
Now - what happens if I shape the dough, creating all the surface tension I need - and then refrigerate it overnight, then remove from the fridge and let it at room temperature for 2 hours - would the tension be compromised, or significantly reduced? Would it be better to do a bulk fermentation in the fridge and only later, at room temperature, do the final shaping and proofing?