To fridge or not to fridge? Autolyse in San Francisco
I started baking bread about a year ago from the books of Peter Reinhart. He's a proponent of autolysis, delayed fermentation. This process entails leaving the yeasted dough in the fridge for an extended period of time to delay the fermentation and create that elusive taste homebakers highly prize. I live in San Francisco, the home of sourdough, and many bakers I consulted tend to think that fringing is not good for the dough and that given the temperate climate in SF, I do not need to fridge my wild yeasted doughs. I tried not fringing, which seems to result in overdeveloped fermentation, following the time table in the recipes and flaccid bread. Any ideas on this would be much appreciated.