How much slower is fridge fermentation?
Converted a ciabatta recipe to a sourdough recipe using a poolish
25 g active start
200 g bread flour
200 g water
Fermented 4 hrs at room temperature (73 F) and over night in the fridge. Poolish looked good this morning.
Added to poolish.
300g bread flour
At room temperature I'd expect an additional 2.25-2.5 hours to fully ferment; expecting the bacteria to double (roughly) every 2 hrs. but I have work so I put it in the fridge.
Does anyone have an estimate for HOW much slower it will ferment in the fridge? Would it be ok for 9 hours? Or would it over ferment? Also when using these rough estimates for how fast the bacteria and yeast will grow, should you account for proofing as part of that time? Or add additional time for proofing?