could you please give some details about the temperature that you intended for cold fermentation? It doesn't say in the book and I believe that most problems I had when following the dough management procedure from the book might be due to our fridge being too warm (7°C). My dough was overly soft and extensible in a way that I only needed to look at it and it would stretch to a two feet diameter ;)
I did set it to 4°C now and the results were much better, but I wanted to have your expert's view on this matter.
Thanks a lot!