My sourdough crust went from pale to perfect in two weeks

Changed my baking schedule. Was doing a 12 hour cold proof. Switched to 14 hours. The extra time let the dough develop more flavor and a darker crust. Got a real crackle sound when it cooled. Anyone else find a sweet spot with proofing times?

3 comments

3 Comments

stella27920d ago

My friend had the same thing happen with that extra proofing time. Her loaf finally got that deep color she was chasing.

adams.pat20d ago

Found my sweet spot at 16 hours (which really made the crust pop).

kim_brown3d ago

Wasn't there a thing about longer cold ferments helping with caramelization?