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I was working a farmers market in Austin when a customer asked me why my sourdough crust was so much darker than hers.
She showed me a picture on her phone, and I explained that I proof my loaves in a cooler spot, around 68 degrees, for almost 18 hours to get that deep color and flavor without burning the crust.
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seanc622d ago
Wait, really? I get a way better color with a warm, fast proof. @grantcooper, maybe it's just our flour?
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grantcooper4d ago
Yeah, that makes total sense. My buddy who bakes had a similar thing happen at a market last fall. A customer was really confused why his baguettes had those deep, almost mahogany blisters while hers came out pale. He walked her through his whole cold retard process in his home fridge, like 40 hours or something crazy. Turns out she was doing a same-day, room-temp proof. The long, cool ferment just pulls out so much more from the flour before it even hits the oven.
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