Cold fermentation: For overnight cold fermentation, let the dough rise until it’s about halfway to double its size before transferring it to the fridge. For this step, I recommend covering the dough with plastic wrap or reusable beeswax wrap. Using a damp towel in the refrigerator often leads to the dough forming a skin.Starter Readiness: Ensure your starter is at its peak activity (doubles in size, bubbly) before using. If it’s too young (under 2 weeks), it may not have enough power to r...
