My mentor told me my bread was too dense and she was right

I used to rush my sourdough proofing by skipping the fridge overnight because I was impatient. She pointed out my crumb was tight and showed me her 24-hour cold proof loaf. Has anyone else had to completely rework their timing after getting real feedback?

3 comments

3 Comments

alice8918d ago

Oh man, that cold proof game is a total game changer! I had the exact same problem with my sourdough, my crumb was always so tight and gummy because I would skip the fridge step too. Once I finally listened and started doing a full 24 hour cold ferment, it was like night and day, the bubbles got way more open and the crust had that nice crackly sound. I even started paying attention to how much the dough relaxed in the fridge and that helped me know when it was actually ready. Sometimes you just need someone to point out the obvious thing you're avoiding because you're too eager to eat the bread already.

viola_ward18d ago

Thirty minutes in the fridge works fine for me @alice89...

-1

wells.karen18d ago

Read somewhere that cold fermentation really does wonders for flavor and texture...