Hey everyone,
Been baking for a little while now - and with the sourdough recipes I follow, I'm a fan of doing the final proof in the refrigerator overnight, and baking in the morning. Usually this proof lasts 12-15 hours.
I have noticed that I don't get much of a rise in the fridge in that time frame. Maybe the loaves appear slightly bigger, but not by much. My fridge temp is 37F. Is that too cold for a proof of that length? Or should I let my loaves warm up and finish proofing at warm temp to get a nice final rise?
Submitted November 10, 2017 at 02:15AM by dirkdigles http://ift.tt/2ylv5V0 Breadit
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