The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Turning dough during cold bulk fermentation?

Jennifer1234's picture
Jennifer1234

Turning dough during cold bulk fermentation?

Hi All, I'm working on this recipe: https://www.youtube.com/playlist?list=PLDqMWhgSTguE5FrgIjXRxNl-N7XGZvvR5

I've decided to put the dough in the fridge after 2 hours of initial room temp fermentation. (Only because I can't bake in the time that it would be fermented at room temp.  I'm wondering if I should keep making turns of the dough after it's been refrigerated? Does a cold ferment affect turning? And if so, how and why?  Thanks! :) 

pul's picture
pul

I have done what you said several times and never turned it while in the fridge. 

P