[Sussan ScoolinaryTeam]

Hi, @ste-franzi

Cold fermentation can be carried out in various ways, but the two most basic and common are in blocks or pieces. That is, refrigerate the entire dough made after the first kneading and keep it at a temperature between 4 and 6° C for the desired time, or after having formed the pieces of bread. In the first case, it can be kept refrigerated for longer than 24 or 48 hours.
We hope this information is helpful.

Greetings.

[Sol Damiani]

Hi @ste-franzi

Welcome to our Community.😉

Please tell us if Sussan’s answer helped you.

I want to invite you to share photos of what you’re working on in our feed. We absolutely love seeing your creative process. We enoy it so much we’ve created an award; the #Scoolistar. If your pic gets one, we’ll upload it on our Instagram stories and add it to our ‘Culinary Hall of Fame’.

You are invited to join our challenges as well: We launch one every two weeks, and you may win a Scoolinary apron

Right now we have a #Scoolithon going on: the prize is a free suscription or a renewal. Make sure to check our Feed to know everything.

Take care!