November 19, 2018 - 6:37am
Overnight proofing
I've been experimenting with overnight proofing in the fridge for the final rise so I can have freshly baked bread in the morning but I noticed that, although the crust and the structure of the bread is great, the crumb on the inside has a rubbery texture. Although it's not unpleasant I much prefer a lighter and softer crumb, so I was wondering if this is normal for bread that has been proofed in the fridge or if there's something I can do to improve the texture?