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Can we talk about how proofing dough in the fridge overnight made my bread WORSE
Everyone says cold proof for 12 to 18 hours and you get better flavor. I tried it with my basic white loaf, same flour, same yeast, into the fridge at 9pm and baked at 4pm the next day. The crumb came out dense and the crust was pale and soft. I did it 3 times thinking I messed up. Then I went back to a 2 hour counter rise and got a taller loaf with a way better crust. I think my fridge runs cold, like 36 degrees, so the yeast just crawls. Anyone else have cold proof backfire? What temp is your fridge actually at?
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clark.joel9d ago
My fridge sits at 34 and my dough barely moved overnight either.
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