January 31, 2018 - 5:51am
Cold vs room temp bulk ferment
Using instant yeast, would using my regular recipe and cold fermenting for x hours yield essentially the same result as the same recipe with a fraction of the yeast fermented at room temp? The recipe calls for 10g instant yeast but I could use 2g, for example and let it go at room temp for longer.
I ask because fridge space is limited and I'm trying to scale the recipe up to around 20lbs and there's no way it's going to fit in the family fridge.
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the better the bread. Whether you slow it down by temperature or use less yeast it improves the final results. I imagine they'll be similar.
Have you thought about going down the poolish route?
I have made bread with a poolish in the past but hadn't thought about it for scaling up. I will definitely look into it though now that you mention it, thanks!