Kylmäkohotus

Kylmäkohotus, also known as cold fermentation or cold proofing, is a baking technique that involves fermenting dough at cooler temperatures, typically in a refrigerator, for an extended period. This method is commonly used in bread making, particularly for sourdough and pizza doughs, but can also be applied to pastry and other yeasted doughs.

The primary benefit of kylmäkohotus is the development of complex flavors and improved texture. The slow, cold fermentation allows enzymes to break down starches into sugars, which yeast then consumes, producing a wider range of aromatic compounds. This process also leads to a more open crumb structure and a crispier crust in the finished bread.

The extended fermentation time also strengthens the gluten network. As the dough rests in the cold, gluten strands can align and develop more thoroughly, resulting in a dough that is easier to handle and shapes well. This can lead to better oven spring and a more aesthetically pleasing loaf.

Kylmäkohotus typically involves preparing the dough and then placing it in a refrigerator for anywhere from 12 hours to several days. The cold temperature significantly slows down yeast activity, preventing the dough from over-proofing while still allowing for flavor development. Before baking, the dough is usually brought back to room temperature for a short period. This technique is favored by many bakers for its ability to enhance both the taste and quality of their baked goods.