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The proofing tip that changed my sourdough crust overnight
I used to get dense, pale loaves no matter what I did, until I tried cold proofing in the fridge for 14 hours instead of 3 on the counter. The difference was night and day, the crust got that deep caramel color and the crumb finally opened up. I think it was the slower fermentation building better structure, but I also switched to a cast iron Dutch oven from a ceramic one. Has anyone else seen a big change just from moving their proofing basket to the fridge?
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matthew_owens99d ago
My fridge proofing attempt turned into a hockey puck, so clearly you're doing something right.
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