Bulk fermentation question
I started making my own bread after I read about the no-knead method and got very excited but also had a ton of questions. For the most of them I already found great answers on this site and from a book that I bought but of course there are still more :)
I understand the merit in letting the dough ferment for a long time but my question is what is the difference in letting in ferment on the counter vs in the fridge.
Until now I've let it rise on the counter for around 16-18 hours with 1/4 tsp yeast for 400 g flour and 300 ml water.
If I up a little the amount of yeast and put the dough in the fridge - how does that change the quality of the bread (also should I up the yeast at all)?
I can of course try and see but I still would like to know the difference in theory not just practice.