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
This technique is widely used for bread, pizza dough, and pastries. It can be achieved by simply