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Came around on cold proofing after 4 failed crusts
I always thought overnight dough was hype until I tried it with my sourdough last Tuesday and got a crackly, blistered crust for the first time. The flavor depth after 18 hours in the fridge was night and day compared to my usual 2 hour counter rise. Anyone else resist cold proofing for way too long or was it just me?
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linda33524d ago
18 hours in the fridge is doing most of the work, but the cold is not what makes the blisters. That crackly crust comes from the dough drying out a bit on the surface while it sits there, plus a hot oven with steam at the start. A plain 18 hour cold rest with no cover and a weak bake will still give you a pale chewy loaf. Also the flavor bump is mostly from the long slow ferment, not the cold itself. You could get close to that depth with a long room temp rise, the fridge just makes it easier to control. So keep the cold proof but don't skip the covered dough and the steam, that is where the crust magic really happens.
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