slow, cold fermentation of rye
Good day all,
I'm about to embark upon a mission of tackling rye bread for my first time. I've had great successes with other breads, so I'm not a total beginner. I am, however, with rye bread.
For all my other breads I do a long (12 hrs) slow, cold fermentation (store in the 'fridge). I've been reading Hamelman's "Bread" to get me started and he mentions a much shorter fermentation period, stating that rye doesn't need as much. Like, mere hours.
One thing I like about the slow, cold fermentation is that it allows for schedule flexibility. A shorter period means having to do it all in one shot whereas with the slow, cold version I can make the dough today and bake tomorrow.
Question: Is there anything wrong about slow, cold fermentations for the rye? All it does is retard the whole process, more or less, right? It buys time (aside from the flavor & strength development). So, is this ok?