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Changed my mind about proofing bread in the fridge after reading a King Arthur baking guide
I always thought cold proofing was just for convenience but their article said it actually develops more flavor because the yeast works slower and creates more complex compounds, has anyone else noticed a real difference in taste from fridge proofing?
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uma89615h ago
The cold rise definitely mellows out that sharp yeast bite, almost like it turns into a sourdough lite.
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kai7791d ago
Read that same article and it totally changed my mind too. I used to think fridge proofing was just a way to slow things down when you had too much on your plate. But after trying it a few times the difference was pretty clear. The bread had this deeper kind of nutty taste that you just don't get from a same day rise. Plus the crust came out way crispier which I really liked.
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