Retarding and oven spring
I usually retard my loafs overnight at around 42F, and I get decent results. Recently I've been playing around with room temperature final proofs, and seem to get bigger oven spring with a room temp proof. I wonder if my yeast strain takes a while to "wake up" if it is cold. Perhaps some strains are much worse at recovering from lower temperatures than others. I get more blistering at low temps, but not as much rise. Have any of you experienced the same trend?