Hi All -
I have been using an overnight retard in a domestic fridge a few time lately, but the dough, kept in a banneton and a sealed plastic bag, collapses somewhat in the centre. The oven-spring is also less than would have been the case without using the overnight retard of 12 hours at a temperature of around 6C.
I have read that overnight retards could even be stretched out to 24 to 30 hours and therefore feel that the reason for the collapse of the dough must be related to something else. What could the reason possibly be? Too warm ...?
Help and suggestions, as always, greatly appreciated.