tips on adjusting production schedule, your experiences
My typical production schedule for rustic boules baked in CI dutch ovens (using an adapted Forkish recipe) is this:
--Day 1: mix, autolyse, 3-4 stretch and folds, then a bulk ferment overnight (at least 12-15 hrs)
--Day 2: shape, room temp rise for 2-3.5 hrs, depending on ambient temp, then bake
Due to impositions on my usual schedule, I need to spread this out a bit. I can still mix & bulk ferment overnight, but I'd have to shape early on Day 2 (after about 10 hrs of bulk rise). Ideally, I'd like to then do a cold shaped rise for 7-10 hrs, baking directly from the fridge.
I've had great experiences baking Tartine style sourdough straight from fridge, but have not really attempted to do this w/commercially (though minimally yeasted) loaves.
Any advice? Of course, I don't have time for a full scale test....LOL. I might be able to squeeze in a two-loaf batch early this week, but my typical run is 12 loaves. I don't want to be stuck w/12 bricks!
TIA, this forum is full of such generosity & collective knowledge.