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Retarded Proofing Schedule

louiscohen
Retarded Proofing Schedule
I tried a cold proofing for the first time; it was in the fridge about 14 hours after an overnight cold bulk fermentation. I did a poke test just before baking (cold) and it seemed way overproofed. I got almost no oven spring.
How do you handle this? Do you just have to cut back the yeast % even more so that the proofing slows down to match your schedule? I used .0.22% instant dry yeast in a 100% whole wheat loaf at 85% hydration. Bulk fermentation was overnight + half a day, and it looked pretty, good,about 1 1/2 the volume. .
Thanks ....

Bread Formulas , Bread Code , Bread Code Perfect Whole , Whole Wheat , Gluten Free , ரொட்டி சூத்திரங்கள் , ரொட்டி குறியீடு , ரொட்டி குறியீடு சரியானது முழு , முழு கோதுமை , பசையம் இலவசம் ,

Oven Spring Improved

Oven Spring Improved
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Better Oven Spring Wiith a Double Loaf?

With white flour, I don't have any problem with oven spring, even for a man my age. But for a long time I have had difficulty with whole wheat breads over about 60% whole wheat. My single loaves use 450g total flour (formulas here Bread Formulas), I had a nice result recently with a 60% WW at 80% hydration double loaf 60% WW w/ Rye Photo. So I tried an 80% WW @ 90% hydration, ....

Bread Formulas , Whole Wheat , Gluten Free , ரொட்டி சூத்திரங்கள் , முழு கோதுமை , பசையம் இலவசம் ,