-1

A bakery tour in Asheville 4 months ago changed how I proof my dough

I was on a tour at a small spot in Asheville 4 months ago and the head baker pulled a loaf out at 11pm, not the morning. She said she lets her shaped dough sit in the walk-in overnight at 38F and bakes straight from cold. I started doing the same at home and my crumb got way more even, but now my bake time jumped from 35 to 50 minutes. Some folks say cold proofing kills the rise, others swear it brings out better flavor. Which side are you on, and what temp do you keep your fridge at?

0 comments

Log in to join the discussion

Log In

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.