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Has anyone slid their baking to the next day by proofing the shaped loaves in the refrigerator? I’m baking today, doing a same day levain, so I’m getting a late start on my bake. I received a last-minute invitation to go out to a show and dinner.  I’m not sure if I can accept because my dough will be in the proof stage when I need to leave the house.
If folks have been successful with retarted fermentation and the classis Honey Oat loaf, I’d love to hear. How long do the loaves need to come to room temperature before popping in the preheated oven?
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