Before stretch and fold or after?
usually done after the gluten is developed (after S&F's) and some sort of bulk ferment on the counter. You can then bulk retard or shape the dough, put it in a basket or tin and retard the dough shaped. If I am doing a long autolyse of the dough flour and water only, say more than 4 hours hours, i would retard that in the fridge too.
I'm just retarding the dough to fit around my schedule. So will do the stretch and folds then retard in the fridge for about 2 -3 hours then i'll bring it back to room temperature then bake.
My first time retarding the dough. Through necessity but also looking forward to different results in taste etc.
a good idea to build the gluten before retarding, I never tried doing folds after an overnight retard if I put my dough straight in the fridge. I guess you could would be interesting what others hay to say
Say if im stuckfor time I do a 3 S & F every 10- 15 minutes then put in firdge
If I want to bake the same day I prolong the folds every 45 min or so
Basically the fridge slows down everything so better to get the dough developed then let it do its thing slowly . Its important to not do too many folds as this may cause overproofing in fridge depening on yeast amounts and wholegrain
I only ever bulk ferment in the fridge, the shaped loaf is proofing at room Temperature.
I must say, I do not really have the time for the very long bulk fermentations and retarding in the fridge since we are 6 and bread goes very fast.