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TIL my old bakery mentor was right about proofing dough in the fridge overnight
She told me back in 2019 that cold proofing would save me from 5am panic, and after ignoring her for 2 years and ruining countless batches I finally tried it last week. Anyone else fight advice from an old head only to realize they were spot on?
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jordan18412d ago
One small thing though, cold proofing is not really about making the dough taste better on its own. The flavor boost your uncle got was mostly from the longer ferment time, not the cold itself. You can get that same deeper taste with a long room temp rise if your kitchen is cool enough, the fridge just makes it way easier to control. What the cold really does is slow the yeast down so it does not overproof while you sleep, and it also makes the dough way easier to handle because the butter or fat firms up. So next time you are short on time, a couple hours on the counter plus a few in the fridge gets you most of the way there.
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garcia.kelly12d ago
Oh man this hits home! My uncle ran a pizza shop for 30 years and kept telling me to let my dough sit in the fridge overnight instead of rushing it on the counter. I blew him off for like a year because I was SURE warm and fast was the way, then one summer my dough kept tearing and tasting flat and I finally gave in. Night and day difference, the flavor was deeper and the dough handled so much easier the next day. Old heads really do know their stuff, we just gotta swallow our pride and listen.
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