Retarded Proofing Schedule
I tried a cold proofing for the first time; it was in the fridge about 14 hours after an overnight cold bulk fermentation. I did a poke test just before baking (cold) and it seemed way overproofed. I got almost no oven spring.
How do you handle this? Do you just have to cut back the yeast % even more so that the proofing slows down to match your schedule? I used .0.22% instant dry yeast in a 100% whole wheat loaf at 85% hydration. Bulk fermentation was overnight + half a day, and it looked pretty, good,about 1 1/2 the volume. .
The formula is here Bread Formulas under The Bread Code 100% whole wheat. I tried to adapt the formula and technique from this very good video Bread Code Perfect Whole Wheat. Video is sourdough; I went for a poolish and yeast.