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Tried cold proofing my dough overnight and it beat my same-day loaves by a mile
I've been baking simple white bread for about 3 months now and always did the whole thing in one afternoon. Last week I got busy and stuck my shaped loaf in the fridge for like 14 hours before baking it the next morning. The crust came out way crunchier and the inside had these little uneven holes that looked almost professional. My same-day loaves always turn out fine but kind of dense and uniform inside. I used the exact same flour and recipe for both, just changed the timing. The cold proofed one also had a tangier smell that reminded me of bakery bread. Has anyone else noticed that big of a difference from just letting it sit in the fridge?
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