My trip to Portugal made me rethink how we proof dough

I spent a week in Lisbon visiting family-run bakeries. They all proof their bread overnight in cooler cellars, not in warm proofing boxes. This slow rise gives the crust a deeper flavor and better structure. I've started doing the same at home with my sourdough. It takes more planning, but the results are much better.

2 comments

2 Comments

finley_craig532d ago

Tried the fridge proof method last winter, crust was way better.

riverm481d ago

Fridge proof reminds me of my rock hard sourdough disaster.