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What Creates the Best Open Crumb - Cold Proofing or Room Temperature?

The Bread Code via YouTube

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Overview

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This course compares cold and room-temperature proofing for sourdough bread, demonstrating dough removal, preshaping, shaping, scoring, and baking. It uses an approximately 80% hydration dough to evaluate which method produces the best open crumb.

Syllabus

Intro
Removing the dough from the container
Preshaping for maximum open crumb
Shaping for the best open crumb
Proofing stage at room temperature and in the fridge
Baking and scoring room temperature dough
Baking and scoring fridge proofed dough
Both breads and the winner

Taught by

The Bread Code

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