When to retard?
I've got a 100% starter bubbling nicely now, and I want to bake bread tomorrow morning. Thanks to the great advice I've received here, I plan to try feeding strong flour to the starter (done) and a smaller inoculation, 10% instead of 20%, and folding in the bowl to try to avoid a super-sticky unmanageable dough. I know I should do one variable at a time, but right now life's too short.
Anyway, there's no way I can do this without retardation at some point. Bill Wraith's spreadsheet tells me that at 30C, the temperature in my kitchen, my bulk ferment will take 4.4 hours and the proof about 1.5 hours. At 4C, the temperature in my refrigerator, bulk would take 115 hours and proof 41.
I've read lots of threads here, and there seems to be a consensus that retarding the shaped loaves and baking from cold, or cool, is often a good option. To be honest, that would suit me as I can get on with the baking first thing in the morning.
I was wondering, should I allow the shaped loaves any time at room temperature before I put them in the fridge?
No idea how long it will take them to cool fully from 30C to 4C, but my thought was it could easily be as long as an hour or so, in which case the activity during cooling would get me a long way towards the predicted 1.5 hours needed.
Any thoughts on this?