Effects of long rise in cold environment?
I use the Tartine method and recipe. 25 grams of starter plus 50 grams white flour 50 grams wheat flour and 100 grams water overnight as leaven.
Mixed with 1000 grams flour mix, salt, and 800 grams water. Usually I let it rise like 4-8 hours as it's typically quite cold in SF, so unless I put it in a steamed over or something I let it do it's thing. Then I put in baskets and refrigerate for a few hours.
Due to poor timing, after rising all night, I didn't do anything with the dough and let it rise all day. When I got home it had easily more than doubled in volume. I prepped it anyway for baking. It had a much more sour smell to it than usual.
WHat are the effects of not proofing the dough in the baskets very long before baking, after a long rise time? IN a relatively cold 65 room?
I bet it will bake ok based on how the dough felt, perhaps it just cold rose in the room in one form vs. the usual in-basket cold rise?