bulk fermentation and retarding
Just needing some guidance again. As it always happens, bulk fermentation isn't complete and I'm tired and sleepy so I've put the dough in the fridge to retard. The recipe calls for a 8-10 BF at 21c. and its BF'ed for about 7.5 hrs but it still doesn't look done so i popped it in the fridge and i'm heading to bed. It's 12:30 am and I have to work tomorrow and won't get to it until about 6pm. So it'll have to be in the fridge til then. Will it be over fermented? And what should i do with it after i get home from work? If it looks like it has completed BF during that time in the fridge, should i just shape it and bake it right away? And if it looks like it hasn't risen at all, should i leave it at room temp. until it rises more? I'm trying to go for an open crumb. Any advice would be greatly appreciated. Good night.