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My mind changed on proofing times after a loaf that took two days
I thought long rises were too much, but the flavor and crumb from waiting convinced me...
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rose_reed2mo ago
Hold up, danielnelson. You're saying time is the only magic? That's way too simple. It's the combo. A two day loaf at room temp would be a sour, over-proofed mess. The cold fridge slows the yeast way down, so time can work on flavor without ruining the structure. That's temperature managing time. So avery_jackson asking about the temp is actually the key question. My best loaves happen when I get that balance right, not just by staring at the clock.
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luna_wright2mo ago
Read that whole thread and just laughed. Of course the bread guy is fighting about time versus temperature, like it's a boxing match. My money's on the fridge doing all the work while we sleep.
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danielnelson2mo ago
Got to disagree on the temp being the main factor here. The real magic happens with time, not heat. A two day loaf almost certainly means a long, cold proof in the fridge, which develops flavor way more than any room temp rise. That's what changed your mind, not tweaking a few degrees.
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