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.
Then after leaving it out for 1 hour at room temperature…
It became very fluffy and doubled in size, while also having a lot more air bubbles than my last attempt.
Maybe using the baking stone instead of the metal mold helped them….
…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!
☞ Please have a look at my Baguette Summary as of 2.10.2013