Loading…
22
Tried a 24-hour cold ferment on a whim last Saturday and my sandwich loaves came out better than anything I've made in 6 months
I mixed the dough Friday night around 9pm, stuck it in the fridge, and baked it Saturday evening after work. The crumb was way more even and the crust actually had some chew to it instead of tasting like sandwich bread from a bag. Anyone else find a longer fridge rest does more for flavor than adding extra yeast?
1 comments
Log in to join the discussion
Log In1 Comment
hugo_nelson10d ago
Fridge time beats extra yeast every time in my book. Slow and cold just builds flavor that dumping more yeast can't touch.
1