Bringing un-proofed loaves up from fridge temp
After doing some serious experimentations with long room-temperature rises and enjoying them, I have concluded that I do like the flavor imparted from 8-12 fridge retardations. It just gets a twang-y zippy edge I don't necessarily get from non-fridged loaves. I do fear it creates a far-too-similar flavor profile in loaves, even ones with long pre-ferments, pate fermentees, or epoxys (or the combination of those).
Back to the point: I hear it suggested to proof loaves in the fridge in airtight containers. This is not practical for me, so I generally just throw the post bulk-fermented dough into the fridge (generally overnight). It comes out the next morning, and continues to grow throughout the day.
Getting the right proof level is tough. I worry that the loaves won't spring after this rigorous procedure, but they generally blow up. So I'm starting to think I might need:
8-12 hour fridge retardation
8-12 back to room temp (house is cold in winter, likely much shorter in other months)
1 hour proof? I need new linens so I've been slacking on proofs lately with noticable results but am not sure how I should do this with the loaves coming up from cold. How many hours do you guys generally proof on regular, unretarded loaves? I find my loaves are generally under-proofed as they are likely to blow up on oven-spring.
Your input requested.