I'm trying to figure out the whole proofing timing issue, having always worked from recipes that told me exactly what to do, and when to do it (and only having done commercial yeast recipes for decades). Here's my question: I made a recipe from this site that called for 6 hours total proofing time, 4 as bulk fermentation and 2 hours for the final fermentation. The author said the final proof was done overnight in the fridge, which counts as the final 2 hours of proofing. Is there a direct correlation between proof time at room temperature and proof time in the fridge? Meaning, does 2 hours at room temperature always equal 8 hours in the fridge, so if I wanted all 6 hours done in the fridge, I would have a proofing time of 48 hours? Can you even do 100% of the proofing in the fridge?
And no, I'm not necessarily wanting to do all my proofing in the fridge; I'm just looking for the timing principle I can use if I want to tweak proofing times.
I hope I made my question clear. Somehow it seems kind of cumbersome to ask... (Maybe I need a nap!)