I've seen some discussion here recently about longer fermentation in the refrigerator. I tried extending the time this last weekend and had great results. I fermented for 24 hours instead of my usual 8-10hours. Here are the results:
I used a very simple recipe based on Graham's sourdough recipe. It is a great recipe. I also list my technique.
Mixed and autolysed for 30 min. I used warm water about 85°F
Fold every 30 min. for 2 hours.
Turned out dough and rough formed round loaf. Let set on counter for 30min.
Final loaf formation and place in bannaton. Let set covered on counter for 30 min.
Placed loaf in the refrigerator for 24 hours.
Pulled loaf loaf and finale proofed for 2.5 hours.
Sprayed loaf with water and baked at 425°F for 18 min. under roasting pan.
Finished baking until desired color was reached. About 15min more.
Next time I may add a little rye flour to see if I can increase the sour a bit more.