O.K., it’s a little lumpy, but I’m on a new track: cold fermentation. I have been reading about this technique in a few books, but wasn’t quite sure about it’s significance until I came across Peter Reinhart’s chapter in The Bread Baker’s Apprentice. Cold fermentation for 12 – 24 hours gives time for the sugars to develop (while the yeast is dormant). Then, when you bring the dough to room temperature, the yeast has plenty to feed on and there are residual sugars to help with flavor. Added bonus: I have been using the same recipe for loaves and pizza dough. So far, so good.
