So basically I consider myself new to baking but I am getting quite consistent results with good rise and taste.
What I was wondering last time was regarding fridge temperature. I am trying to figure out how people manage to get their final "proofing" done in the fridge. Do these people have a higher temperature fridge? I keep mine around 2/3c(38f) and I barely observe any rise if any at all. I do however notice the huge difference in taste the longer it is left in the fridge.
So basically what I have been doing lately is finishing my proofing (bulk+shaping) outside, then once I want to stop fermentation I am putting my loafs in the fridge. Is this a good approach or may I be overproofing?