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Tried cold fermentation vs. same-day dough for baguettes and wow...
I finally compared a 24 hour cold ferment against my usual same-day recipe for baguettes last Saturday... the cold ferment ones had way better oven spring and that chewy crumb I've been chasing. The same-day batch was fine but just flat and dense in comparison. Has anyone else had a similar experience with longer bulk fermentation?
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theabennett7h agoMost Upvoted
Oh man, I totally feel you on that... my first cold ferment batch was so good I accidentally ate three baguettes in one sitting and had to lie down.
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