I feed my starter 1:1:1 every morning, create a dough in the afternoon, stretch and folds in the evening, bulk ferment overnight on the counter, shape, and then do a 6+ hour cold proof in the fridge.
Since cold proofing, my bread is less gummy and has better ears. What else can I be doing to make it better?
by throwawaydogmama
4 Comments
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Looks fabulous!
Isn’t a 6hr cold proof just half of a fridge retard? Usually my dough is in the fridge for 12-18 hours. Averages about 14. Not that mine’s that great! Just asking questions for understanding
Absolutely stunning loaves!