Timing sourdough retard
I have a question on the timing/schedule for retarding my sourdough loaves -- whether I should do bulk fermentation overnight in the refrigerator, and then shape my final loaf and let the dough heat up, or should I bulk ferment on the counter until the dough has risen, shape my final loaf and then retard the loaf overnight in a baneton in the refrigerator.
In general for a 500 gram loaf, I take 150 grams of starter out of the refrigerator in the evening (75 water, 75 flour), and add 275 water (for 70% hydration), and 225 grams of flour. I let that ferment overnight on the counter. The next day, I add the last 200 grams of flour and the salt and mix, and fold a couple of times. At that point, is it better to put the bulk dough in the refrigerator overnight (and shape, rise and bake the next day), or shape my loaf, put it in the baneton and put it in the refrigerator (and bake the next morning after letting the chill go off the dough for a couple of hours).
Or, something completely different. haha.
Thanks in advance for any tips.