Hi, I am writing from Greece. I am starting a new bakery in Thessaloniki and I need some of your help. I want to go with long fermentation in order to get better taste and more aromas. I am thinking of using a walk-in refrigerator 3–4 C degrees.
Which process do you think is the best:
A. 1. Put the dough in the refrigeration right after the mixer in a plastic bin and form it afterwards.
B. 2. Put the dough in the refrigeration after is cut and formed in loaves.
After the refrigeration how long should I keep the dough (the loaves) in room temperature before I put it (them) in the proofer?
If the dough is kept in the refrigeration for 16 to 20 hours should I use less sour dough or yeast and if yes how much less?
Any suggestions or help would be greatly appreciated.