bakinpassion

Using natural levain with min 18 hrs cold fermentation. Sourdough cold fermentation (or proofing) involves retarding dough in the refrigerator (around 3-5°C) for an extended period (hours to days) after initial mixing/bulk rise, slowing yeast activity to develop complex flavors, improve gluten structure for better texture, enhance digestibility, and offer scheduling flexibility by delaying baking. This process creates a tangier, more open crumb with better crust, by allowing enzymes more time to work, and can make the bread more nutritious.