I've been trying cold fermentation but my loaves aren't rising much even after 12-16 hours in the fridge. Should I be doing bulk fermentation at room temp first, or is there a trick to getting good oven spring from a cold dough?
You gotta do bulk fermentation at room temp first until the dough's visibly puffy (like 4-6 hours) then cold proof overnight - that way the cold ferment just slows things down instead of stopping them! Cold dough needs that initial development or it'll just sit there looking sad, but once you nail that bulk phase you'll get insane oven spring!
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