Basic loaf -retarding process
I recently started baking bread at home following some of basic reciepes from Lahey's My Bread book, I've had fair success following the instructions but i still feel the flavor is off, I feel this could be because of the fermentation stage. The basic reciepe with 75% hydration and 0.3% yeast, Most of the my breads end up at 24-26 celcius after mixing but my kitchen is usally at 28-30 celcius during this time of year so the dough reaches its peaks sooner than expected. While i've tried bringing down the temp at dough at the end of mix to 21-22 celcius, this certianly imrpoves the flavor profile but my post here is get some advice on retarding process. I would like to retard the loaves in the refrigerator after kneading at 5 degree celcius upto 18-24 hrs before shaping/second rise so if i have to follow this process when should the put the dough in the refrigerator, should it be immediately after kneading or do i wait for 45min to an hour to get head start on the fermentation and than put the dough in fridge.