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My old boss laughed at me for proofing dough twice in the walk in, then he tried it
I started doing a cold proof in the walk in overnight at the bakery on 9th street and my old boss said I was wasting fridge space and time. He kept saying the dough would dry out or overproof, but I wrapped each tub tight with two layers of film and did it anyway. After about 3 weeks the morning bake started coming out with these big open holes and a crust that actually crackled when it cooled. He pulled me aside one Tuesday and asked what I changed, and when I said the cold proof he just nodded and started doing it for the sourdough too. Anyone else get grief for a slow cold ferment before people actually tasted the difference?
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