Fridge Proofing? Too warm or not to warm?
After 8-10 loaves I have been getting some consistent results following the Tartine recipe closely. The book mentions a possible 8-12 hour final rise in the fridge. I decided to try this as it works better with a Fri into Sat schedule for me. Followed all the steps, passed the float test, mixed with 900g KA Gallahad flour and 100 KA WW flour, bulk fermentation in the oven at around 79-80F for 4 hours with turns every 30 min for first 2 hours and then one more at hour 3, shaped, rested as directed, and then final shape and into bannetons from 10PM to about 11:30AM in frdieg at 37F. Took them out during the 40 min 500F preheat and noticed no rise..threw them in anyways and got the saddest flattest loaves ever. The question is should I have let them proof at room temp for a while after fridge? I have a pretty good eyeball for the rise. I read somewhere here that some one actually does another 3 hour rise after the fridge. Shouldn't they be rising the whole time in the fridge? Isn't the point that you just slow it down..not stop it? Kind of confused,