Can I cold ferment sourdough dough?
Yes, and it makes the whole thing easier to schedule. Shape the dough, put it straight in the fridge, then bake any time the next day. Honestly I could never taste a difference between cold proofed and room temperature loaves, so the real benefit is timing rather than flavour. A cold dough is also noticeably easier to score.
Beantwortet von Hendrik, The Bread Code
Aus dem Buch
To me, the sole purpose of cold-proofing is its ability to allow you to better manage the timing of the whole process. Assuming you finished shaping your dough at 10 pm, chances are you wouldn’t want to wait for another 2 hours to proof the dough and then another hour to bake it. In this case, you can move your dough directly to the fridge after shaping. Your dough will be proofing overnight in the fridge. Then it can be baked at any time the following day (there are a few exceptions; more on that later). This is especially handy for large-scale bakeries that use fridge-proofing extensively. Some of the doughs are proofed a day before and placed in the fridge. Early in the morning, they can be baked directly out of the fridge. Within 2 hours they will be ready to sell the first bread to morning customers. If throughout the day more bread is needed, they simply take some proofed dough out of the fridge and bake it. The time frame in which you can bake retarded dough is big. It can be as little as 6 hours later up to 24 hours later.
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