The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

does ciabatta benefit from fridge ferment

metropical's picture
metropical

does ciabatta benefit from fridge ferment

normally an overnight bread for me, I wonder if there is any benefit in flavor or "eyes' from fridge time?

Brotaniker's picture
Brotaniker

I recently changed my fridge time from overnight (8h) to overnight+1d and I get noticeable better flavor. Just try it out, there is zero more work, only issue is fridge space ;-)

metropical's picture
metropical

fridge space always the problem.  thanks.  I'll try this.

Brotaniker's picture
Brotaniker

The kneader bowl is pretty much the most inefficient container to store dough. I now use a rectangular container, about A4 size and 8cm or so hight. 

I can put stuff on top, so space use is way better. Normal dough size for me is 600-700g

metropical's picture
metropical

i use one of these Rubbermaid square containers https://smile.amazon.com/.
taller, but still room at the top.