Tartine Bulk Fermentation in the Refrigerator?
I have been making bread using the Tartine recipe for a while with very satisfactory results.
I am trying to adapt the baking schedule to my routine. Has anyone here tried doing the bulk fermentation overnight in the refrigerator?
Do you do that instead of the stretch and fold? Doesn't that affect the development of the dough?
I have tried doing the final rise in refrigerator overnight, which worked well and resulted in very flavorful bread, but I am now wondering about bulk fermentation in the refrigerator.