Through my trials and errors over time, I cam up with a conclusion that I would like to share with you, to see if anyone have noticed the same, or to correct me if I'm wrong.
When bulk fermenting in the fridge, if the dough did not rise in CF, I get maximum rich tangy taste. The more rise in the fridge, the less tangy taste I get.
Also the resting period after taking out of the fridge has a big effect on taste: the less time in RT the more tang I get, and the longer the dough has to sit to rise in RT after leaving the fridge, the less tangy taste I get.
That is why I found out that its best to suppress yeast activity while in fridge as long as possible, using chilled water & flour, and putting the dough in the freezer for the first 30 minutes. But at the same time the yeast percentage has to be big enough to make it rise in the shortest time possible in RT once it leaves the fridge. I now use 0.5% CY, chilled water% flour, bulk ferment for 3 days (first 30 minutes in the freezer, 1 hour if CF for 4 days), then ball, open, dress and put in oven within 2 hours.
Can anyone back me in those observations? are there any posts or articles that support them?