Vermont SD Bulk Retard
I am planning on mixing up a batch of Vermont SD this evening. I've never made this bread before so I thought I'd give it a try. Due to timing issues, I would like to mix the dough tonight, bulk retard in the fridge over night, shape and bake the next day. The original formula tells you to retard during the final proofing stage but I was wondering if anyone has tried retarding during the bulk fermentation stage. How does it affect taste and appearance/oven spring?