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Rye sourdough - cold fermentation time

citygirlbaker's picture
citygirlbaker

Rye sourdough - cold fermentation time

Hi all:

I'm making the Tartine Country Rye loaf with the following formula:

  • Leaven: 20% 
  • Hydration: 80% 
  • Rye flour: 17% 
  • Bread flour: 83%
  • Salt: 2%

Can I cold ferment for final proof for around 18-20 hours, or is that too long?  

Thanks!