Cold retardation and then what?
Novice question here. Retarding during bulk fermentation works best with my schedule, so it goes in the fridge about 8pm and comes out of the fridge the next day at 4pm. My issue is that I am unsure what to do after I pull it out of the fridge. Some recipes don't even mention anything and just go straight from 'out of the fridge. shape. final proof'. Some recipes 'out of the fridge. come to room temp. shape. final proof'. Then others say 'out of the fridge. 1 hour on the counter. shape. final proof'. So I am missing some information. If I WERE to pull it out of the fridge, and begin working with it immediately it would be difficult to work with and surface tension may not be possible. So then I conclude that I must let it come to room temperature, but am I also supposed to let it warm up to the point that it begins to rise further (treat it as a room temp bulk fermentation from this point on) OR should I assume that all rising that has occured in the fridge is all that it needs? Also, when leaving it out on the counter to come to room temp must I leave it in the bowl? The stainless steel bowls retain the cold longer so it takes the dough an additional amount of time to come to room temp. Am I paying too much attention to minutiae? Thanks in advance for everyone's help. I did search the forum, but still came up with the same questions.