Sourdough proofing in the fridge

When it comes to proofing your sourdough in the fridge, many bakers swear by it as the best method for getting that perfect loaf. The incredible flavor and texture are a result of cold proofing, a powerful technique in a baker’s toolkit. The process, sometimes called cold retard, slows down the fermentation, giving the dough a longer time to develop and improve its crumb and taste. This extended proofing time also lends the sourdough its iconic blistered and crisp crust, something aficionados love. As the moisture from the outer layer is either evaporated or absorbed into the banneton, the loaf … Read more