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
The extended fermentation time also strengthens the gluten network. As the dough rests in the cold, gluten
Kylmäkohotus typically involves preparing the dough and then placing it in a refrigerator for anywhere from