Cinnamon, Sourdough and Retarding
I know when cinnamon is added directly into a dough commercial yeast has to be increased due to the chemical compound cinnamic aldehyde ('Bread' pg. 237).
I frequently add cinnamon to my sourdough and commercial yeasted loaves that are only fermented for a few hours the same day they are combined and baked. I have always had good results and haven't really noticed too much of a change in bulk fermenting times - even when I don't increase the yeast.
What I don't know is how cinnamon affects dough when fermented over night in the refrigerator using sourdough only.....a bulk ferment time of at least 12 hours and then followed by proofing at room temp.
Has anybody tried refrigerating a dough overnight that contains cinnamon? If so, how did it turn out?