Cold bulk fermentation is a baking science geared to increasing flavors (or slowing down) dough. It takes exploration (aka work!). So when my baker friend Egoitz, of The Loaf in Donostia, did a Facebook post on cold bulk, I took up his suggestions.
I had two loaves going simultaneously; mixed without any folds and popped into fridge. Both shared ratios and flour content (including high extration flour and hydrated levain builds), though one of them had two ferments using enkir and high extraction flour. Otherwise they were very similar. After 24-hours,I shaped the dough, left the loaves out for an hour to get ambient temp, and then baked them.
After the bake, the breads were a bit wobbly, but the amber color and crust was fabulous and the crumb was moist and delicous, full of flavors.