Loaf refrig. proof experiment: 12 vs 72 hours Part 2

The results are in for the 12 hr. vs 72 hour proofed / fermented dough experiment, referred to as Short vs Long fermentations.

-Taste: The Short fermented finished bread was mild and barely recognizable as sour.

As expected, the Long fermented finished bread had a stronger sour flavor. Both were delicious.

-Gastric effects: no perceivable difference shortly after eating. Effects may take longer to occur.

-Crumb and Crust mouthfeel: no significant differences. Both were cut before cooled.

-Crust appearance: the Long fermentation color was more desirable. I expect the variability was due to my lack of experience and possibly the fermentation times. I will monitor going forth.

The best bread comes down to individual preference. I prefer the milder short ferment, but would also eat the more sour bread. My husband liked both breads and did not express a preference.

Good news: In my household, the fermentation time can be very flexible and determined by the household schedule.

Pic 1: Long fermentation; Pic 2 Short fermentation: Pics 3 and 4: Long fermentation

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Loaf refrig. proof experiment: 12 vs 72 hours Part 2