Bulk Fermentation Questions
I'm currently in the middle of bulk fermentation with sourdough pretzels. My sourdough is Hamelman's Stiff Levain 60% hydration from "Bread". My dough is 51% hydration.
I let it rise at room temp (74F) for 1 1/2hrs, until it doubled itself, then degased and folded by 1/3's onto itself, then let rise for another hour. Placed in fridge (35F) and has been bulk fermenting for 13 hours as of now. The dough height was just at double when I placed it in the fridge, then today it is almost tripled. My concern is, because I have to let the dough come to room temperature before I divide and do my initial pre-shaping (form into small balls), I'm afraid that it will be over risen by the time it has come to room temp to be shaped.
After I divide the dough into small balls, I place in fridge until I have all the pretzels rolled, so they proof at the same time. When I'm ready to start shaping pretzels I pull them out of the fridge 1-2 at a time then back in until all are shaped.
My questions are:
Should I degas and fold again before I divide?
Or should I not let the dough come to room temp, just divide cold dough, initial shape, then let it work itself back to room temperature as I'm rolling the dough and proofing?
I'm sure there are questions I'm forgetting.
Any info is appreciated