I'm trying to experiment with cold fermentation. I've put dough in the fridge and I see that it slowed down. However how long should it ferment afterward before final kneading - is ~10 hours out of the fridge good enough (this way I can put it out before I go to work and bake after I return)?
If it makes a difference it's sourdough whole wheat/white/rye in equal proportions fortified with nuts and seeds.
...as long as it needs to, depending on a wide variety of factors.
You can shape it for baking, put it in the fridge, let it rise, pull it out of the fridge and put it in the oven - no warming up time at all.
If you are going to punch down/knead/form after it comes out of the fridge, you can do all that cold, and let it rise as long as it needs to before baking - which will depend on the dough and the room temperature.
Or you can let the bulk dough warm a while.
