How long can sourdough rest in the refrigerator during cold proofing?
At 20°C, your timing sounds good. The dough can rest in the fridge for up to 24 hours, so 12 hours is fine. Baking at 230°C for 40 minutes should give you a nice crust. Keep experimenting to find what works best for you. Happy baking!
Besvaret af Hendrik, The Bread Code
Fra bogen
The dough will initially proof at the same rate as the room temperature dough. As the dough cools down the rate of fermentation slows. Ultimately at below 4 °C (40 F) the fermentation comes to a halt. 14 The dough can rest in the fridge for up to 24 hours. In some experiments, the dough was still good even 48 hours later. Interestingly, there is a limit to fridge proofing. I can only explain this with continuous fermentation activity at low temperatures.
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