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! :)