Can You Overnight Cold Proof Enriched Doughs
Rookie baker here - I made Maurizio's/Perfect Loaf's Pain de Mie, which yields two (2) 800g loaves. If you watch his video he says not to halve it as it is such good bread that it gets eaten too fast. I currently have only one loaf pan, so I had to stagger proofing and baking. I used 800g for loaf 1 and put 800g back in my bulk ferment tub which I covered and put in the refrigerator. Loaf 2 is in the oven as I type.
It would have been nice to shape loaf 2, load the loaf pan and put it in the refrigerator overnight, baking a fresh loaf in the morning. I didn't want to risk ruining loaf 2 as Maurizio is correct - it does taste good.
So my question is - is there anything inherent in an enriched sourdough recipe that would indicate that one could NOT overnight cold proof in the refrigerator. FYI, Maurizio's Pain de Mie uses only sourdough for leavening and it contains milk and honey (honey used instead of sugar).
Bill