Loading…
3
Rant: I left my dough in the fridge for 3 days by accident and it made the best loaf I've baked all year
Forgot a batch of 75% hydration dough in the back of the fridge last Tuesday and found it Thursday night, all bubbly and smelling like beer. Figured it was ruined so I baked it anyway, and the crumb came out so open I actually texted a photo to my sister in Boise. Guess the cold just lets the flavor build up slow instead of burning through the sugar in one go. Now I want to push it to 4 days but I'm scared of overproofing. How long do you all stretch a cold ferment before the gluten just gives up?
1 comments
Log in to join the discussion
Log In1 Comment
the_max10d ago
Scared of overproofing" after one good loaf seems like a lot. Dough in the fridge is pretty forgiving, and half the people who swear by 4 day ferments are just guessing anyway, so try it and see.
5