March 18, 2017 - 6:49am
Problem with fridge rise on Tartine bread
Normally, I get great results with the Tartine sourdough recipe. I rose the bread in the fridge for about 17 hours overnight. When I baked it, I had a very close crumb, with a gummy texture. What happened?
I'm guessing I over proofed it. How long can bread rise in the fridge?