Evaluating cold final proof?
Hello, wise friends. I'm still in early learning stages of my journey. I love to use the cold retard for the final proof, as it allows me flexibility in baking and I prefer the scoring. But I'm struggling to tell when the dough is "done" after a cold proof.
Last night, for example, I shaped Forkish FWSY Pain de Campagne. After preshape, rest, then final shape, I popped it in the fridge.
This morning the loaves still look pretty compact. Will they rise in the fridge? Or should I plan to take them out to puff up on the counter a bit? Is there a science process to this, or is more of an art of deciding if the dough looks puffed enough to bake? And do folks go straight from shape to fridge to oven generally, or are there some bench times in between to allow for more rise?
Appreciate the guidance of this great community!!