I finally tried cold fermentation on my sourdough after 6 months of skipping it

I've been baking the same no-knead sourdough recipe since March but always let it rise at room temp. Last week I stuck the dough in the fridge for 18 hours before baking and the crust came out way crispier with a tangier taste. Has anyone else noticed a big difference with longer cold rests or am I just imagining it?

2 comments

2 Comments

grant.margaret4d ago

Totally agree, the cold rest makes a huge difference in flavor and crunch.

the_logan4d ago

Oh yeah @grant.margaret the overnight rest in the fridge is a total game changer!