January 13, 2023 - 11:21am
Can I delay/pause bulk ferment by putting dough in the fridge?
I’m following a recipe that calls for an 8-10 hour overnight bulk fermentation on the counter (first time trying this method but I have a cold kitchen so it seems like it’ll work great). The plan was to have the dough ready by 9-10pm, BF overnight, then proof for about 24 hours to bake the next morning.
Only, I messed up the timing and my dough will be ready for BF long before 9-10 pm. Am I able to pop it in the fridge and take it out later tonight to do the overnight BF?