Cold Rise and Gas Produced
Lately I have been baking from Tartine Bread and it has been mostly hits with a few misses. Chad Roberston seems to contradict himself a few times and leave some things unclear. These are my questions/concerns:
1) Sometimes my loaves bake up seemingly baked through, but gummy, wet, and unpleasantly/excessively chewy on the inside. My loaves often experience a cold retardation for about 18 hours. Could this be because of increased enzyme activity over this period of time?
2) I was reading an article in Cooks Illustrated about New York style pizza, and the author claimed that a cold bulk fermentation would result in no CO2 pockets in the dough. Is this statement correct; I have been considering a cold bulk fermentation overnight (without stretch and folds) then shaping in the morning and either allowing to rise at room temp until fully proofed or allow to rise for an hour and then put it in the fridge until dinner (I KNOW! I'm not supposed to be eaten hot; but it's SO GOOD!) Might I also put it in the refridgerator to rise, still cold?
3) What about a cold, overnight autolyse. Or would this, again prove to initiate too much enzyme activity and perhaps use too much of the yeast's resources?
Thank you bread experts!