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Vent: everyone says low and slow for sourdough but my 3 day cold proof made mush
I keep seeing people say you HAVE to cold proof your sourdough for 24 to 72 hours in the fridge for good flavor, so I ran a test with the same starter and flour last week. Batch one went straight to the oven after a 4 hour bulk, batch two sat in my fridge for 3 whole days before baking. The 3 day loaf came out dense and gummy in the middle with a flat crust, while the quick one had a way better rise and chew. My kitchen runs around 68 degrees so maybe that plays a role, but the long cold proof clearly hurt my bread, not helped it. Has anyone else had a long fridge proof backfire on them, and did changing the timing or temp fix it?
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emeryw1611d ago
Watched my buddy's 48 hour fridge loaf turn into a brick too.
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