retarding bulk-fermentation, when stretch-and-fold?
Hi everyone... I recently picked up the Tartine Bread book, country artisan bread is my favorite and I'm working on working the process to my schedule. Very simplified, with an active starter, this is how I breakdown the major steps in Chad Robertson's process:
- Create leaven from starter
- Mix dough and rest/autolyse, then add salt + some water
- Bulk fermentation (3-4 hours at warm ambient temperature); during bulk fermentation do stretch-and-fold about ever 30 minutes for the first 2-3 hours
- Divide, form into rounds, bench rest
- Form final loaf shapes, proofing/final-rise (3-4 hours)
- Bake, rest, eat
In trying to tailor this to my schedule, I understand that I can retard the final-rise in the fridge, then take it out of the fridge to warm up a little bit, and then into the oven for baking... but the book also suggests retarding during bulk fermentation.
I think in my ideal schedule, I'd like to mix the leaven on day-1 morning, and then begin bulk fermentation during the evening and let it go the night (to be followed with day-2 final-rise/proofing and baking). I understand I can bulk-ferment with cooler water, or even stick the dough in the fridge to retard the process (what I'd likely do). My question is where/when does the S&F fit into this? Especially if I should do this every 30 minutes for a few hours... is the need minimized with the longer fermentation? Do I need to do this just a few times before setting aside for colder longer fermentation? S&F a few times, instead, before dividing into rounds and bench rest?