Cold retarding dough during either bulk fermentation OR proofing, but NOT both? (...says Ken Forkish)
I've come across a piece of advice in Ken Forkish's FWSY: To cold retard your dough during either bulk fermentation OR proofing, but NOT both.
Now I'm wondering what the rationale behind his advice might be? Might this just be another one of Forkish's inexplicable idiosyncrasies (such as his colossally wasteful levain builds)? What are YOUR thoughts on the subject? I'd love to know.
Happy baking from Hanover, Germany!