Slower proofing made my bread way better

I used to rush my bread proofing all the time. Now I let it sit in a cooler place for hours. The texture got so much softer and the flavor deepened. It's a simple shift but it made all the difference. I'm never going back to my old ways.

3 comments

3 Comments

sarah4311mo ago

OMG yes, @sean782 is so right about the fridge proof. I pushed mine to like 48 hours once and the sour flavor was insane, totally next level.

sean7821mo ago

Ever tried an overnight proof in the fridge? I started doing that and it transformed my sourdough. The cold really lets the flavor develop without risking over-proofing. Just gotta remember to pull it out a few hours before you bake. It's a total game changer but requires a bit more planning.

riley_miller251mo ago

Yeah, totally agree with @sean782 on the overnight proof. The cold does something magic to the dough, like it lets all those sour flavors really come out. I've tried leaving it in the fridge for different times, and even a couple days can make it taste amazing, but you have to watch the dough so it doesn't get too slack. Pulling it out to warm up before baking is key, like he said, but I sometimes give it an extra hour if my kitchen is cool. It's all about finding what works for your starter and schedule, but once you do, you'll never go back to room temp proofing.