This method is called cold bulk fermentation, very good for flavour development, easier dough handling and of course lets you be more flexible on your workflow! Cold bulk fermentation is my go-to when I want sourdough and sleep. Mix your dough, let it chill in the fridge overnight, and deal with it the next day. It’s easier to shape, tastes better, and fits around real life. No late-night shaping, no stress — just good bread, on your schedule. Try it if you haven’t yet 👌 #sourdoughreels #coldfe
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This method is called cold bulk fermentation, very good for flavou…
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FacebookOldman Teh
Ways to save time on Sourdough: Use a COLD Bulk Fermentation to your advantage! Do you use one? Are you willing to try? . I mixed up the dough for this #sourdough loaf on Monday evening and just baked it this morning—that’s 3.5 days later! Usually I don’t recommend waiting that long to bake a loaf because they can over-proof, but I was so surprised how well this bread turned out that I will be doing it this way more often. . My process: On Monday afternoon/evening I mixed my dough and did about
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Try to ignore my sunburn! Here’s a quick explanation of bulk fermentation vs cold fermentation and also why I would probably ditch that recipe! #sourdoughbread #bulkfermentation | That Sourdough Gal
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Cold Bulk Fermentation, How to Ferment Bread Dough in the Fridge - ChainBaker
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Sourdough bulk fermentation doesn’t get less complicated. What changes are the tools in your sourdough baker’s utility belt that help you discern when your sourdough has finished. Sourdough starter amount, time, temperature and flour all affect your sourdough’s bulk fermentation in one way or another and it’s up to you to utilize the tools at your disposal. Here are a few things I take into consideration for my sourdough bulk fermentation. #sourdough #sourdoughstarter #bakersofig #bakersofinstag
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