Slowrise

Slowrise refers to a type of bread dough that undergoes a prolonged fermentation period at a controlled, cool temperature, often in refrigeration. This extended fermentation process allows for the development of complex flavors and a desirable texture in the final baked product. Unlike traditional rapid fermentation, which relies on warmth to accelerate yeast activity, slowrise methods utilize time and cooler temperatures to break down starches and proteins more gradually. This slow breakdown contributes to a softer crumb, a chewier texture, and often a more nuanced, slightly tangy taste.

The process typically involves mixing the dough with a standard amount of yeast, then placing it in the refrigerator for anywhere from 12 to 72 hours, or even longer. During this time, the yeast produces carbon dioxide, causing the dough to rise slowly, and also generates byproducts that enhance flavor. Bakers often use slowrise techniques for artisan breads, pizza doughs, and even some enriched doughs to achieve superior quality. It requires less active supervision than traditional methods once the dough is in the refrigerator, making it a convenient option for some. The resulting bread is known for its improved shelf life and enhanced digestibility due to the extended fermentation.