I am posting for the first time. However I have been registered in this wonderful place almost 2 years now. Like all of you a love bread. I love baking it, sharing and most of all eating it. I am just a home baker, don't have fancy oven or even a brick one. All I have is a gas fired oven that get the most heat at the top, while the lower shelve barely heat. However I manage to get nice breads using a cast iron Le Crouset casserole. Using it with the lid on for the first 10 minutes, I manage to get a nice and crisp crust. I use I sourdough starter, that was given to me by someone from US and is the "Red Sea Starter".
Well, the reason I decided to post today is to ask a question. Today I prepared some dough so I can bake tomorrow. I am letting the dough rest in the fridge overnight. My problem is, the dough has already doubled. What I had in mind was, have it have a first rise in the fridge, then tomorrow morning I would let it come to room temperature; nock it down; pre-shape; shape and let it rise again.
Now I don't know if it is going to work. Won't it over-ferment? Should I do what I had planed for tomorrow morning, tonight?
I live in UK and it is past 8:00 pm.
Thank you for any advice.