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...”