Baguette – Long Cold Fermentation 2
A winter day,
This is right before I put the dough in the fridge.
It took 10 hours at room temperature to get to this stage.
I then put the bread dough into the refrigerator for 12 hours and it looked like this.
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Then after leaving it out for 1 hour at room temperature…
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It became very fluffy and doubled in size, while also having a lot more air bubbles than my last attempt.
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Maybe using the baking stone instead of the metal mold helped them….
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…to sing “pachi-pachi” ( the sound of baking bread in Japanese ) loudly from the oven!
and do you see that nice open crumb?
I really like this technique, but I need to try it every season to know how the yeast works under the different temperatures.
So far, this is the best baguette I’ve ever baked in my life!
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☞ Please have a look at my Baguette Summary as of 2.10.2013
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