Kylmäkäymisen

Kylmäkäymisen, also known as cold fermentation, is a process used in baking, particularly with yeast-leavened doughs, that involves retarding the fermentation at a cooler temperature, typically in a refrigerator. This method slows down the yeast activity, allowing for a longer fermentation period. Instead of the usual few hours at room temperature, a cold-fermented dough might rest for 12 to 72 hours.

The primary benefits of kylmäkäymisen include enhanced flavor development and improved dough texture. The extended fermentation time allows enzymes within the flour to break down starches into sugars, which then contribute to a more complex and nuanced taste. The slower fermentation also results in a more extensible dough, making it easier to handle and shape, and often leads to a better crumb structure with larger, more irregular holes in the finished product.

This technique is widely used for bread, pizza dough, and pastries. It can be achieved by simply placing the prepared dough in the refrigerator after an initial short proof at room temperature. The cold environment significantly reduces the rate of gas production by the yeast, preventing the dough from overproofing too quickly. When ready to bake, the dough is typically brought back to room temperature for a short period or baked directly from the cold. Kylmäkäymisen is a popular technique among artisan bakers for its ability to elevate the quality of baked goods.