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I thought letting bread dough rise in the fridge overnight was a waste of time
I tried it last week with a simple white loaf, leaving it in the fridge for about 14 hours. The dough was way easier to shape when it was cold, and the baked bread had a much better flavor, almost a little tangy. My friend in Denver told me to try it and I was sure it wouldn't make a difference. Has anyone else had a baking step they didn't believe in that actually worked?
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olivia_chen351mo ago
I mean, I've never noticed a big difference with the fridge rise myself. Maybe my kitchen is just too warm for it to matter.
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margaret_nelson26d ago
It really depends on the dough. A slow rise in the fridge can make some breads taste way better, almost nutty. Have you tried it with a sourdough starter?
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