November 24, 2018 - 12:28pm
Preferment Plus Retarded Bulk Fermentation
Does a preferment make a difference if you are going to bulk ferment the dough in the fridge overnight?
I can see why a preferment would bring more flavor to a dough that bulk ferments for 2-3 hours, but 8+ hours in the fridge?
Would the answer be any different for a high whole wheat/high hydration bread?
ThanksĀ