33
Was dead set against dough retarders until I tried one
I always thought they were a gimmick for home bakers, but I picked up a used one off Facebook Marketplace for $60 last month. The difference in my sourdough's oven spring (you know, the crust lift) was night and day after a 12 hour cold proof at 38 degrees. Has anyone else had that moment where a tool they dismissed totally changed their bake?
1 comments
Log in to join the discussion
Log In1 Comment
seth4421d ago
Wait isn't 38 degrees a little warm for a cold proof?
2