Small spots when using the fridge for final fermentation
For production schedules, I have been varying whether I let the bread rise on final fermentation at room temp or use the fridge to do the final fermentation overnight. For taste, I prefer fermenting overnight in the fridge. While baking though, the crust gets small spots. When I let the bread rise the counter at room temp instead, there are no spots. It is not recipe specific because it happens on all of the breads I bake. It also happens regardless of egg wash or steaming. I assume it has something to do with the fridge. The bread is in the fridge for 12- 16 before baking. Is this too long? Any other suggestions to try? Thanks!