I want to learn more
I have been making the Norwich sourdough 2 weeks in a row now. I spend about 6 hours last night getting the dough into the fridge. I did not mind but this brings lots of questions to mind. Here are a few
1. How quickly in the process could I have put the dough into the fridge. If I was falling asleep before the final 1.5 hour proof could I have just put it into the fridge and done the splitting and molding the next day? The container I am using is a Ikea rubber rectangle that has enough room to 5X grow the loaf.
2. My dough never seems to get to 2X the original size. The last time I made it the oven spring was fabulous. This time I am planning on making a deeper score as to allow more spring. Is this normal? Should I see before the fridge a nice doubling of the dough. My starter was 11 hours old when I had started. I had a 4X increase with a fall back to the 3X. I feed it a 1:2:2 ratio. Is this normal?
Thanks for any feedback you can give me