How to "retard" during bulk ferment?
I would like to start retarding some of my bulk fermentation, for a better flavor profile.................how would I go about that?
Right now I bulk ferment for about 13 to 18 hours on my kitchen counter (70˚)
Would I start it on my counter for about 5 hours then place it in the fridge? And how long should I leave it in the fridge?
Is their a specific formula of in the fridge hours vs. counter hours?
Also when I take it out of the fridge do I let it warm up or shape it cold?
Thanks for your time>