This was a fun comparison/experiment. Same dough, same everything. The bottom was cold proofed for 1 day and the top for 3 days. Both were great with subtle differences. I feel like the 3-day crust had extraordinary texture/taste.
This is my go to recipe, using baker’s percentages:
20% levain (which has about 10% rye flour)
70% hydration
2% salt
100% high protein bread flour (I use King Arthur)
Total dough weight 2100grams (makes 2 loafs).
I put levain into bowl, followed by warm water (~95 degrees), stir. Add salt, stir. Then mix in flour thoroughly. (No autolyse necessary in my opinion since I’m not using whole grains).
I stretch and work the dough every 30 minutes for the first couple hours, then cover and rest for ~4 hours, or until the dough is large and very jiggly. Usually will have a few bubbles. My bulk ferment timing from initial mixing is usually at least 6hrs.
Split dough into two equal weights, gently shape them into round balls. Let sit for 15-20 minutes.
Lightly flour counter, turn dough over, pull and shape tension into batard form. Place doughs in floured batard basket, cover and put into fridge for at least the night.
Preheat Dutch oven in 500 degree oven for <1hr. Turn out dough on parchment paper, top coat dough with flour, score, and place into Dutch oven. Bake at 450 for 25 minutes with lid on and ~20 minutes with lid off or until desired color.
Rest 1-2 hours depending on your patience. Enjoy!
by Previous_Cloud_5250
12 Comments
Interesting I would have guessed the bottom was cold proofed longer. To me the bottom looks like it has more flavor because of the color change
Very interesting, thanks for sharing! I love experiments like this.
Cool experiment! Thanks for sharing! From this it kinda seems like it can’t really over proof very much in the fridge🤔 I’m curious, what cold setting is your fridge on and where in the fridge did you have it?
Very interesting! I cold proof mine overnight but always wonder what it would be like if I kept it in the fridge for a few days. May need to attempt this myself! 🙂
I love a good science experiment, but I don’t think this is as much a comparison of how longer or shorter cold proofing affects dough as much as it is a comparison of how more or less proofing in general affects the dough.
If you’re proofing longer in the fridge, then to keep all other variables equal you’d want to cut the initial bulk ferment shorter on the loaf that sees longer fridge proofing.
I’m a big fan of long-cold-proofed pizza dough and will usually leave it in the fridge for several days before using. I like my bread like this also, but my wife isn’t a fan of the more pronounced tang from that longer cold proof for our regular bread.
Love a longer cold proof. Definitely taste the difference.
I did a 48 hour cold proof for the first time at the weekend and was astonished at how good it was. My other half even asked what I did differently because the loaf tasted so good. I’m definitely going to do it again.
I am running exactly that experiment atm, I have baked one on Sunday and will bake one tomorrow, after 3.5 days in the fridge. Wish me luck.😋😜👍
There’s a really amazing bakery in my area that does a 3 day cold proof and it’s so good.
Is there one that is less “gummy” than the other?
Thanks for sharing!! I love experimenting with my sourdough (it’s science we eat)… Last week the loaf I cold proofed for three days (my longest yet) really turned out so much better than the standard overnight cold proof. I can’t stop messing with it, it’s fun to tweak and re-tweak what I do.
I will have try this experiment in the fall thanks for sharing