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Last night I had a zoom meeting to attend, didn’t want the dough to overprove before shaping so threw it in the fridge. Forgot about it until midnight when I pulled it out from the fridge, waited 40 mins and did preliminary shape and waited another 20 mins for final shape and returned it to the fridge for overnight final prove.
On paper this has been messed around with and the timings deviated hugely from normal.
However it has sprung up like a juiced athlete and am not at all concerned with how it turned out.
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dancing james
Thanks for the pointers from those on here re. pizza. Embracing full covid-cliches I have a rye starter going great guns.
First effort following doves farm recipe was disaster - laborious ferment prove and then a really sticky dough - over proved and stuck to cloth. Knocked back and did another prove with (turns out) way too much flour . Then I forgot about it and baked it for 2 hrs. Much cross.
Any pointers on a good basic recipe / workflow for baking a sourdough - without it impacting a whole day !. Are there overnight options ?