Retarding in Fridge for Final Proof?
I have been making the Essential's Columbia bread lately. I typically ferment for 4 hrs, round & rest for 10 min., shape & proof for 4 hrs, and then bake. I normally start first thing Sunday morning, so we have fresh bread for dinner. I was wondering if I can ferment & shape Saturday night, and let the dough proof in the fridge overnight for 8 hrs, and I could bake the loaves first thing in the morning. Has anyone had luck with retarding in the fridge for the final proof?