Rant: I finally tried the 'rest your dough in the fridge overnight' trick after 15 years of saying it was a waste

I always thought letting bread dough sit overnight was just extra work for no real difference. Then last month my schedule got messed up and I had to put a batch of sourdough in the fridge for about 14 hours before baking. The crust came out way crispier and the flavor had this deeper tang I never got from my usual 4 hour rise. I just used my regular recipe with 500 grams of flour and 350 grams of water, nothing fancy. Has anyone else noticed a big change from a long cold rest or am I just lucky that one time?

2 comments

2 Comments

aaron6774d ago

Did you try it again since or was that first batch just pure dumb luck?

charles_coleman4d ago

Man, you hit on something real there. That extra time in the fridge really does change the crust and the tang, it's like the yeast and bacteria get to work slow and steady. Sounds like you stumbled onto a keeper of a method, not just luck.