The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What exactly takes place during cold fermentation

DanAyo's picture

What exactly takes place during cold fermentation

What exactly takes place during cold fermentation, especially as it pretains to open crumb and flavor?

I know it works, but I would like to understand why. A number of very excellent bakers are advocating a 30-50% rise during bulk ferment at ambient temps. After that there are 2 basic paths. Either bulk retard or shape and retard the shaped loaves.

I have read that CO2 gasses are absorbed into the dough during cold fermentation. If this is the case, I lack understanding the process.

I really hope this topic will provide definitive answers concerning this.


”inquiring minds want to know...”

DoughKnob's picture

I found this to be really helpful in understanding what happens during fermentation under various conditions, and why. It's an audio podcast, I took notes that I could refer back to later, as there is no text provided. I just started baking recently, so I listened to the whole series of audios on bread first (as he suggests) and found them very enlightening. Here is a link to the podcast. He has some videos on the site as well. 

SCS 022| Let's Bake Some Sourdough | Stella Culinary

The other Dan