A Stir The Pots Post

24 Hour Bulk Fermentation

by | Nov 15, 2014 | Uncategorized

Cold bulk fermentation is a baking science geared to increasing flavors (or slowing down) dough. It takes exploration (aka work!). So when my baker friend Egoitz, of The Loaf in Donostia, did a Facebook post on cold bulk, I took up his suggestions.  6a00d8341c9adb53ef017d3de3393b970c

I had two loaves going simultaneously; mixed without any folds and popped into fridge. Both shared ratios and flour content (including high extration flour and hydrated levain builds), though one of them had two ferments using enkir and high extraction flour. Otherwise they were very similar. After 24-hours,I shaped the dough, left the loaves out for an hour to get ambient temp,  and then baked them.

After the bake, the breads were a bit wobbly, but the amber color and crust was fabulous and the crumb was moist and delicous, full of flavors.

IMG_4652 IMG_4653 IMG_4668 IMG_4669 IMG_4670

1 Comment

  1. Devorah

    What is the recipe for that delicious loaf?!?


Submit a Comment

Your email address will not be published. Required fields are marked *

Find More

Follow Us

Feel free to follow us on social media for the latest news and more inspiration.

Related Content