Long Ferment of a yeast bread.
Ive been playing around with my yeast breads trying to get a long fermentation out of them like I would my sourdough. I've tried keeping the whole process cold from start to finish, using 45F water to mix, letting the bread do its bulk ferment in the fridge then final fermentation after the loaves are formed in the fridge for up to 18 hours. I have had moderate success so far, got a nice flavor, pretty crumb and a thin but still very crusty crust (would like it to be a little thicker of a crust) but the bread just isnt pretty looking at all. Wanted to see if anyone else has tried this and if so with what results? If you've had success tips would be greatly appreciated. Am I just asking to much from my yeast breads?