Okay I have a question about cold fermentation.
I have following a few of Charlies recipies for cold fermented bread. I found the yeast, once in the fridge becomes almost inactive, so no or little rise. Once removed from the the fridge, after 24 hours or so it does rise and the resultant bread is lovely. I've increased the temperature of my fridge from 4C to 5C with little change.
My perhaps flawed understand is that the long cold ferment needs the yeast to be active to produce the side products of fermentation to improve the taste and longevity of the bread?
I am experimenting with making sure fermentation has properly started before I put the dough in the fridge. I can always knock it back and fold it again if it gets too active? And continue the cold ferment.
What do you think?