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May 16 • 💬 General Discussion
Heads up, I’ve got something coming that might ruffle a few feathers. Stay with me on this one.
Bulk fermentation does not happen in the refrigerator.
I’ll say it again for the folks in the back. What you’re doing when you put your dough in the fridge overnight is a cold retard. That’s not the same thing as bulk fermentation. Two different stages, two different jobs, two very different outcomes.
Most bakers have been told these are interchangeable. They’re not. And once you understand the difference, your bread changes.
I’m putting the full piece together now. Watch for it.
~ Henry ⭐🔥
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Heads up, I’ve got something coming that might ruffle a few feathers. Stay with me on this one.
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