Tried cold ferment vs. same-day dough for baguettes last weekend

I finally compared cold fermenting my baguette dough overnight versus baking it the same day. The cold ferment gave me way better oven spring and those nice blisters on the crust. Has anyone else found that waiting makes a big difference for lean doughs?

2 comments

2 Comments

elliotadams10d ago

Buddy of mine said same day baguettes came out like breadsticks.

william_jackson6510d ago

3 hours at room temp is the sweet spot, I've had the same issue with mine turning into breadsticks when I rushed them. Cover them with a damp towel not plastic wrap, that traps too much steam and makes the crust rubbery.