Been doing both bulk fermentation and proofing in the fridge.
How many days of each step do you think is ideal?
Oven spring vs sour taste?
Been doing both bulk fermentation and proofing in the fridge.
How many days of each step do you think is ideal?
4 Comments
Onomatopoeia@lemmy.cafe · 5 pts · 78d
I dunno, whatever you did for this one cause it's gorgeous!
Lexam@lemmy.world · 3 pts · 77d
That depends on the temperature of your refrigerator, how much starter your using, and your hydration. It's really a question you have to ask yourself and find out. The reason there are so many ways to bake bread is because everyone is literally doing it in a different environment.
lagoon8622@sh.itjust.works · 1 pts · 77d
Not sure if troll post or humblebragging, that is a tremendous strong bread, my mouth is literally watering
bunkyprewster@startrek.website · 1 pts · 77d
I thought maybe it should spring more?