sordough in the fridge- when i s better
i read a lot of articles about using fridge while baking with sourdough breads. i notice there are two mainly opinions about using the fridge : a. after kneading/sf putting the dough in the fridge while the bulk fermantion for few hours (8-18 hours) b. put the shaped loaf in the fridge for overnight proof
since i have a busy scheduele’ my fridge using will be around 18 hours.
so i would like to hear from you which way is better to use ? and which way is less risky for me to get overproofed dough.