Cold bulk fermentation has been my goto bread making method lately. It is convenient, easy, and the resulting bread has a far superior flavour. Usually, I leave the dough to ferment for 12 – 24 hours because it produces a great result, and I don’t want to plan my bakes too far ahead of time. And although my fridge is usually quite empty it does fill up occasionally and I can’t afford to take up any more space in it.
There are many recipes out there (usually for pizza dough) which suggest cold fermenting for several days. This got me thinking as to how long we can ferment bread dough in the fridge and how fermentation time affects the resulting bread.
Read more ➡ https://www.chainbaker.com/fermentati...
Become a channel member ⤵
/ @chainbaker
Or click here to support the channel on kofi.com ⤵
https://www.kofi.com/chainbaker
Find all the things I use here ⤵
https://www.amazon.com/shop/ChainBaker
https://www.amazon.co.uk/shop/ChainBaker
Learn all about bread making here ⤵
Principles of Baking http://bit.ly/principlesofbaking
The Steps of Baking http://bit.ly/stepsofbaking
Share your bakes here ⤵
https://www.flickr.com/groups/chainba...
#Bread #Baking #ChainBaker