I'm enthralled with the results I get using bulk cold fermentation, so I wanted to test it myself on a sour dough batch. I used the exact same amounts of ingredients as at the beginning of the thread. I also mixed exactly the same except for the stretch and folds, where I stretched the rest time between folds to 30 minutes. After the last fold I let the bulk dough sit at room temp for 22 hours and which time I placed in the fridge. This first pizza was cut from the dough which had been refrigerated for 8 hours. It was balled and placed in its container and placed back in the fridge for 6 hours before it was taken out to warm up for 5 hours prior to bake. My goal was to achieve the perfect egg shell bottom, I didn't quite get there, but had a nice thin sturdy crust anyway. It was baked in my home oven, and I have to say, the dough was a joy to work with, perfectly strong, but easy to open, and absolutely delicious. I love the fact that by refrigerating these doughs, i can use them at my convenience.