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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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theabennett20d 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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uma_patel1920d ago
Wait, am I the only one who actually prefers the same-day baguettes? I tried cold fermentation a few times and it just wasn't for me. The texture was too chewy, almost rubbery, and the crust got way too hard on the outside. My same-day ones come out with a lighter, airier crumb that I like better for sandwiches and dipping in soup. The cold ferment ones are good for eating plain but I couldn't get that soft inside I'm after. Maybe I'm doing something wrong but I'd take a fresh same-day baguette over a cold ferment any time.
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