October 10, 2021 - 11:57am
does ciabatta benefit from fridge ferment
normally an overnight bread for me, I wonder if there is any benefit in flavor or "eyes' from fridge time?
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does ciabatta benefit from fridge ferment
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I recently changed my fridge time from overnight (8h) to overnight+1d and I get noticeable better flavor. Just try it out, there is zero more work, only issue is fridge space ;-)
fridge space always the problem. thanks. I'll try this.
The kneader bowl is pretty much the most inefficient container to store dough. I now use a rectangular container, about A4 size and 8cm or so hight.
I can put stuff on top, so space use is way better. Normal dough size for me is 600-700g
i use one of these Rubbermaid square containers https://smile.amazon.com/.
taller, but still room at the top.