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My bread has much better flavor if I let the dough sit in the fridge for four days.
by atomical 9y ago
My bread has much better flavor if I let the dough sit in the fridge for four days.
- slow_donkey 9y agoI do this also for time control. I can effectively bake whenever convenient if it's half dormant in the fridge.
- atomical 9y agoAlso, no need to knead with this method.
- lostlogin 8y agoGood point. Mine gets stirred and warmed up in a bread maker for 45 minutes, then goes into the fridge. If I forget it sits there until I remember. Once risen it’s knocked back and put into a banneton to rise. Then into the oven. The move into the banneton is the only time I touch it before eating.
- girvo 8y agoOh? So you mix it and just stash it in the fridge for a while?
- atomical 8y agoYeah, I throw it in cold sometimes without much effort. I have some pales that I use to make a few loaves in bulk.
- lostlogin 8y agoBetter oven rise too, and over rise is the best kind.
- cup-of-tea 8y agoI've tried chilling dough but I've found the yeast never fully recovers and just won't give the rise I want in the oven. It's been a source of frustration because everyone else says it works!