I used to think sourdough needed a super long, cold proof to be good. Now I skip it.

For years, I followed the rule that my sourdough had to have a 12 to 14 hour cold proof in the fridge. I thought that was the only way to get a complex flavor and a good open crumb. Then, about six months ago, I was in a rush and baked a loaf after just a 4 hour room temperature proof. The result was a lighter, brighter sourdough that my family actually preferred. It still had a nice tang, but it wasn't as heavy. I realized that long cold ferments can sometimes mute the wheat's natural sweetness and make the bread taste a bit one-note. Now my standard is a 5 hour bulk ferment and a 3 hour final proof at about 72 degrees. It's just more reliable for my schedule and taste. Has anyone else moved away from the super long cold proof method?

2 comments

2 Comments

nathanh4412d ago

Is it really that big a deal? Bread is bread, and if it tastes good that's what matters. Seems like people overthink this stuff sometimes.

tessa92212d ago

Look, it matters because bad bread ruins a meal. Got stuck with gummy sourdough once that tasted like wet flour, and the whole dinner felt off. Texture is half the experience, not just flavor. A good crust and soft inside makes the sandwich or soaks up the soup right. Once you have a truly great loaf, the cheap stuff just tastes like sadness.