My bakery switched from a 24-hour bulk ferment to a 48-hour cold proof for our rye loaf.

The flavor difference is huge, way more complex, and the crumb structure is better. Anyone else find a longer, colder proof beats a fast room temp rise for dense breads?

2 comments

2 Comments

brookefox10d ago

Oh man, my one attempt at a cold proof ended with a brick I could've used for home defense. So yeah, I'm totally convinced the slow way is better, I just lack the patience.

the_miles10d ago

@brookefox try a 12-hour fridge proof next time?