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Finally nailed a consistent crumb on my sourdough after switching to a 12-hour cold proof in the garage fridge.
I always rushed the final rise, but letting it go overnight at 55 degrees gave me those perfect, irregular holes I'd been chasing for months... anyone else find their 'sweet spot' in an unexpected place?
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susan4241d ago
Twelve hours is a huge chunk of time for a marginal gain. Most people just want to eat good bread, not run a science project in their garage. That schedule sounds impossible for anyone with a normal job or family. Quicker methods can still make a fantastic loaf without turning baking into a part-time job.
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