Just tried a cold fermentation proof in my fridge for 3 days straight

I bake sourdough on Saturdays usually but last week I got busy and left my dough in the fridge from Tuesday to Friday. Pulled it out expecting a disaster but the crust came out way crispier and the flavor was deeper than anything I've gotten from an overnight rest. Has anyone else pushed their cold proof past 48 hours and gotten good results?

2 comments

2 Comments

simoncarr19d ago

Yeah I've done 72 hours before and it gives the BEST crust but watch your hydration or it'll get too sour.

sagen3618d ago

Dude, absolutely! I've left mine in the fridge for four full days by accident and it was the best loaf I ever made. The flavor gets this deep, tangy complexity you just can't rush. But you gotta be careful, if your dough gets too slack it'll turn into a pancake in the oven. A little extra flour goes a long way when you're pushing that long. It's like the yeast just keeps working slowly the whole time.