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Just realized cold proofing my dough overnight makes a huge difference
I used to always bake my sourdough the same day but tried a 12 hour fridge rest on a batch last week and the crumb was way more open. Has anyone else found the timing changes the flavor that much or am I imagining it?
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the_jennifer26d ago
Totally, it's like how letting chili sit overnight just hits different.
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murphy.aaron26d ago
Oh for sure, does the longer cold rest mellow out the sour tang or make it sharper in your experience?
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Oh man, I feel this! I tried a longer cold rest with a batch of my go-to sourdough last winter and it definitely mellowed out the sharpness for me. Like, I normally do a 12 hour cold ferment but I pushed it to 18 once and the tang was way more rounded and less in-your-face. The crumb was a little tighter too but the flavor was honestly better, more buttery and less acidic. So yeah, I'd say give it a try if you're finding yours too sharp, it really softened things up in a good way.
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