My bread texture changed after I started chilling my dough overnight

I used to bake same day all the time but my crumb was always dense and flat. Then I tried putting my dough in the fridge for 12 hours before baking and the difference was HUGE. The cold fermentation gave it so much more flavor and the air pockets got way bigger. Has anyone else noticed a big shift in texture after trying a longer cold proof?

3 comments

3 Comments

jasonallen26d ago

12 hours in the fridge is nice and all but I don't think it's some life changing magic trick. I've done both same day bakes and overnight cold proofs plenty of times and honestly the difference is pretty small for most doughs. Sure you get a bit more sour flavor but the texture thing is overhyped in my opinion. Your crumb probably got bigger because you finally let the dough ferment longer not because it was cold. I've had flat dense loaves even after a full 24 hours in the fridge when my starter was weak. It's more about the overall fermentation time and your yeast health than the temperature trick itself.

emerym3625d ago

Oh man you're totally right about that fermentation point. People get so caught up in the cold proof thing but it's really just slowing everything down so you can forget about it for a while. I've messed up so many bakes thinking the fridge was some kind of cheat code when really my starter was just sad and needed more time on the counter.

michaeld4825d ago

Cold proofing is way more of a game changer than you're giving it credit for. The difference between a same day bake and a cold proof is massive for me, especially with whole grain doughs that can get gummy if you rush them. It's not just about fermentation time, the cold changes how the gluten relaxes and how the crust caramelizes in the oven. I've had decent bakes without it but the cold proof always gives me a better oven spring and a more open crumb. Maybe your starter just wasn't strong enough to handle overnight in the fridge, but when mine is healthy a cold proof absolutely outperforms any same day loaf.