Tried a new proofing method for my sourdough and the results were crazy

I usually proof my loaves at room temp for about 4 hours, but last week I tried a cold proof in the fridge for 18 hours instead. The flavor from the long cold ferment was way deeper, and the crumb was more open and even. Has anyone else tried a long cold proof for their sourdough? What's your sweet spot for timing?

3 comments

3 Comments

rubyshah4d ago

Cold proof is the secret to that perfect tangy flavor.

pat_fisher243d ago

It's just bread, how much tang do we really need?

brian_smith64d agoTop Commenter

My sourdough starter lives in the fridge for the same reason. It's like the slow lane just makes everything taste better, from bread to chili.