room temperature vs cold fermentation
In no-knead sourdough bread recipes, some call for 24h or more of cold fermentation, while others call for slow 12-18h fermenting in room temperature. I'm interested in a comparison between both methods, and how it affects flavor and texture of the bread. Please share your experience.
I also find that, in the case of cold fermentation, some recipes call for bulk fermentation, while others call for shaping the loafs in pans before putting them in the fridge. Is there a difference between bread made with each of those methods?