50 Hour Cold Fermented Dough 

50 hour cold fermentation
I've done this from time to time. It is always a bit more sour but not overly. The issue for me was the thick leathery crust.
So, this is what I did.
▶️ I trapped the moisture by wrapping it with a plastic cover.
The longer the dough sits in the banneton, the thicker the crust becomes.
▶️ I baked it covered for the entire time.
Longer fermented dough will brown a lot quicker and get a thicker crust. It is super yummy! But it can get leathery thick.
One last thing.
I didn't want to over ferment the dough. So, I lowered the fridge temperature. It's usually set around 3°C. It was 1°C.
If you open your fridge a lot, the temperature will fracture. If you are over-proofing your dough during the cold fermentation, it's worth checking the fridge temperature.
It really shows that the dough keeps fermenting even at lower temperature.
If you ever test it out, please let me know your thoughts. I'm not good at flavour profiling. Help me out😊
#sourdough #サワードウ #ハード系パン #artisanbread #breadscoring #australia #australiansourdough #breadart #breadstagram
#australia #australiansourdough #sourdough#realbread #breadstagram #artisanbread #sourdoughscoring#breadart#breadscoring#levain #パン#サワー種 #サワードウブレッド#ハード系パン #ブレッドアート #自家製パン#ホームメイド #オーストラリア#カンパーニュ #自家製酵母#酵母パン