I’ve been bulk fermenting for 9 hrs and it’s still not done. I’m too sleepy to wait any longer. I stuck it in the fridge. How do I proceed after I wake up?
if you havent got to the shaping stage yet then take it out of the fridge when you wake up and let it come up to room temperature which will take a few hours depending on kitchen temperature then carry on as before. It also depends on how much starter you used and how cold the fridge is on how much fermentation took place in the fridge.
Thanks for your help. I took it out of the fridge couple hours ago and i just measured the dough temp and it's 20c. the top is jiggly , smooth and domed but no bubbles on the surface. so it's still got some time to go doesn't it? The total time it was fermenting before i put it in the fridge was 9hrs. recipe says 8-10 hrs at 21c. it was about 25c at the start but was fermenting mostly at 21 for a large part of the 9 hrs. Should i expect about another hour of BF after it hits 21c? I am watching the dough, not the time but i'm scared by starter wasn't active enough and i may never get bubbles on the surface and if i wait for those bubbles that will never appear, i'll over ferment.
if its clearly risen from the previous amount and is soft and puffy then i would go ahead with the next stage in your recipe