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Cold proofing (overnight in the fridge) is an option, however not the only option The bread making process has in reality 3 steps 1/ Feeding the starter or preparing the levain 2/ The first fermentation of the dough, which is the bulk fermentation. Which starts with mixing the starter in the dough and ends with the preshaping (or the final shaping, if there is no pre shaping). This contains the folds and happens at room temperature 3/ The second fermentation of the dough, also known as the final
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COLD PROOFING FAQ Q. Is cold proofing always necessary? No. Cold proofing is an option, which helps with the flavour development and the overall digestibility. The other option is ambient proofing, when the dough sits at room temperature for a couple of hours after shaping, and it’s baked the same day Q. Should the dough rise during cold proofing? Yes, it should. In most cases, if there’s no or very little rise 2 things might lead to that 1. The bulk fermentation is too short, the dough being tr
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