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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Cold proofing: placing your dough in the fridge to stop the rise that happens at room temperature(bulk fermentation). . This is mainly meant to allow bakers to streamline their process, and bake directly from the fridge (as opposed to rushing to bake once the dough is done rising, which is hard when handling big batches). . Cold fermentation also adds some digestive benefits to the bread as some fermentation continues while in the fridge. . When we cold proof, we need to take into account the fa
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Cold proofing (dough sitting overnight in the fridge) is an option, however it’s not the only option The bread making process consists of 3 main phases. PHASE 1 Feeding the starter or preparing the levain (depending on which you typically do) PHASE 2 The first fermentation of the dough, which is the bulk fermentation. Which starts with mixing the starter in the dough and ends the moment the dough is shaped and placed in the proofing basket. The bulk fermentation contains the folds and happens at
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