Kylmäkohotusta

Kylmäkohotusta, often translated as cold fermentation or cold proofing, is a baking technique where dough is allowed to ferment at a lower temperature, typically in a refrigerator, for an extended period. This controlled, slow fermentation process significantly alters the dough's flavor profile and texture.

The reduced temperature slows down the yeast's activity, leading to a more gradual production of carbon dioxide and alcohol. This slow release allows for the development of complex flavors that are not achieved in standard, faster fermentation at room temperature. The acids produced during the extended fermentation also contribute to a tangier taste, especially noticeable in sourdough breads.

Beyond flavor, cold fermentation also impacts the dough's structure. The longer resting time allows enzymes to break down starches into sugars, which can improve crust browning and crispiness. The gluten network also becomes more relaxed and extensible, making the dough easier to handle and shape. This can result in a lighter, airier crumb with larger, more irregular holes.

Commonly employed in the production of artisan breads, pizza dough, and pastries like croissants, kylmäkohotusta offers bakers greater flexibility in their schedule. Dough can be prepared in advance and refrigerated for several days, allowing for baking whenever convenient. This technique is a cornerstone of many professional bakeries and is increasingly popular among home bakers seeking to elevate their baked goods.