The breadmaking techniques I use have changed and evolved over time, and my opinions towards certain techniques have changed as well. There are many ways to ferment bread dough in order to achieve a certain result. I have covered pretty much all of the main fermentation methods on this channel. From regular straightthrough dough made at room temperature and only fermented for a few hours to various types of preferments to slow room temperature bulk fermentation, cold bulk fermentation and recently cold final proofing.

Every one of those methods can be used to make great bread. When I say that a certain method is best it is only my opinion based on my experience, personal taste, and my current baking style. Your favourite methods may be totally different and for different reasons. As long as we understand the methods and their purpose we can judge and decide which suits us best.

One thing is for certain – the longer a dough is fermented the more intense and complex the flavour of the final bread will be. I like my bread to have a great depth of flavour. Cold fermentation is the best way of achieving this. Fermenting at very low temperatures allows us to keep the dough for much longer before it is baked.

Read more ➡ https://www.chainbaker.com/bulkvspr...

Become a channel member ⤵
   / @chainbaker  

Support the channel on kofi.com ⤵
https://www.kofi.com/chainbaker

Find all the things I use here ⤵
https://www.amazon.com/shop/ChainBaker
https://www.amazon.co.uk/shop/ChainBaker

Learn all about bread making here ⤵
Principles of Baking http://bit.ly/principlesofbaking
The Steps of Baking http://bit.ly/stepsofbaking

Share your bakes here ⤵
https://www.flickr.com/groups/chainba...

#Bread #Baking #ChainBaker