As a reasonably new sourdough bread baker, with millions more to learn and understand, I have learned the attributes and advantages of using the fridge to retard, and develop taste in your dough.
My question today is, in some recipes they call for your shaped loaf to sit out at room temperature for 1 hour, 1.5 or 2, hours before final proof in the fridge overnight. I realize its to get the final rise in the loaf going but why are different recipes different times before refrigerating ? .....................and whats the reason ?..........why not just bung it in the fridge straight away, the same way we do with our refreshed starter.
Is there a table of timescales for different room/fridge temperatures that could help ?
If for example I didn't leave my shaped loaf at room temperature for 1 - 2 hours and just put it straight into the fridge would it change anything about the loaf other than the time its ready to bake
please be patient.
regards and thanks Linda