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Am I the only one who hates proofing dough in the fridge?
I tried cold proofing my sourdough overnight for a bake last week and my loaves came out flat and dense. Usually I proof at room temp for 4 hours and get a nice oven spring. Has anyone else had way better luck skipping the fridge step?
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morgan.charlie5h ago
Right there with you. Cold proofing ruined my first few loaves too - flat as a pancake and no ear at all. Room temp all the way for me now, just gotta watch the clock closer.
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