Delayed Fermentation - how has it worked for you?
Over the past few months I've been trying delayed fermentation technique (pizza dough and basic bread dough mostly) as inspired by BBA. In between these attempts, I've also been doing the usual fast (all in one day) rise baking.
Although I've not had a baking session with both delayed and fast-rise going in the oven together to compare side by side, I'll be honest I can't really find much improvement using delayed fermentation. In fact I've gotten better, tastier, crustier results in some cases using fast-rise.
I'm curious to know whether I'm expecting too much from delayed fermentation. Are the differences dramatic or subtle? Do I simply not have a discerning palate to appreciate the complexities of delayed fermentation?
Please tell me how it has worked for you.