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Showerthought: I cold proofed my sourdough in the garage for 14 hours and the crumb came out like ciabatta
Last Friday I ran out of fridge space so I stuck my dough out in the garage in Fairview since it was dropping to about 38 degrees overnight. Left it 14 hours instead of my usual 8 in the fridge and figured I would just bake it off and see. The loaf sprung like crazy in the oven but the inside was full of big open holes, more like ciabatta than sandwich bread. I checked my notes and the dough felt looser going in than usual, so I think the cold slowed the yeast way down but the enzymes kept working and broke down the starches. Have any of you played with garage or porch proofing when the temps drop, and did you shorten the bulk to make up for it?
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kim81913d ago
Ha, garage proofing at 38 isn't some magic trick, it's just a slow fridge.
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