Final Proof Vs shape the next day
after a couple of years making bread for my self i have started making bread for co workers..
experimenting for a few month led me to stick to the process of shaping the same day as making the dough (1-8 hours autolyse,S&F,Pre shape,Shape .than to the fridge for 12 hours,than to the oven straight from the fridge).
i have seen alot of the bakers here doing the dough 1 day and making the pre shape and shape the 2 day..
SO I'M WONDERING
am i losing any thing in my process ?
scientificly ? bread wise ? any thing that comes to mind will be appriciated