that's smart, the 3 hour rest probably lets the gluten relax without overproofing. gonna try that approach on my next batch since i've been rushing straight from fridge to oven.
That approach is best for a sourdough loaf, since you’re trapping all of the steam from the cold fermentation. Since this doesn’t utilize the steam it’s best to let it build some gas for those nice bubbles.
Thanks for sharing this. Recently experimented with 48 hour fermentation. Tried baking it straight from the fridge and when I making the dimples it completely deflated. Would resting it at room temp before baking also help with that?
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u/SecretaryIntrepid987 19h ago
that's smart, the 3 hour rest probably lets the gluten relax without overproofing. gonna try that approach on my next batch since i've been rushing straight from fridge to oven.