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Tried a cold bulk fermentation on my sourdough and got a crust like glass
I left my dough in the fridge for 36 hours last week instead of my usual 12. The crust came out super thin and shatteringly crunchy, almost like a cracker. My husband said it sounded like walking on gravel when he cut it. Has anyone else played with long cold ferments and noticed a huge texture change?
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hart.sage3d ago
Nah, that jelly crumb sounds like underproofed dough not a long ferment thing. Cold ferments that long usually make the crumb more open and tangy not gummy.
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carter.casey4d ago
Have you tried going even longer? My buddy Mark accidentally left his dough in the fridge for like 4 days once because he went out of town and forgot about it. He said the crust was so loud when he tapped it that his dog freaked out. The inside turned into this weird almost jelly like crumb too, super moist but not gummy. He actually ended up loving it for toast, said it held butter better than any bread he ever made.
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craig.mila4d ago
Now there's a thought, maybe I should just "forget" to go out of town and leave my dough in the fridge for a week. I'll just tell my wife the crust is extra loud on purpose.
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