Third sourdough bake – experimenting with a much longer fermentation 🍞 The dough had over 6 hours of bulk fermentation at around 24°C / 75°F, followed by shaping and, due to a change of plans, about 24 hours of cold proofing in the fridge. I was honestly expecting it to be overproofed after such a long fermentation, but the dough still had plenty of strength when shaping and the loaf had really strong oven spring when baked straight from the fridge. I also used a stronger organic flour this time (14% protein), which may have helped the dough maintain its structure throughout the long fermentation. The crust came out deeply caramelized, blistered and crispy. Now I’m really curious to see the crumb and compare it with my previous loaf. Crumb shot coming once it has completely cooled! Still learning with every bake, so any feedback on the fermentation or shaping is very welcome! 😊
