Proofing after refrigeration?
I usually bake a version of Jeffrey Hamelman’s Vermont Sourdough, adapted from a website. The instructions call for 1 hour and 45 minute proofing, followed by refrigeration for 2-16 hours.
Unless I've misunderstood, some posters here have talked about proofing AFTER overnight refrigeration. Can I do that? Right now I'm in the middle of doing S&F over a 2.5 hour period and I'm feeling tired...if I follow my usual instuctions I won't be going to bed until midnight so I'm wondering what would happen to my bread if after shaping I just placed it in the refrigerator and finished it tomorrow.
Any advice welcome, thank you.
Still a newby (after a year...)