slowproofing

Slowproofing, also known as cold fermentation or retarded proofing, is a baking technique where dough is allowed to rise slowly at a cool temperature, typically in a refrigerator. This method contrasts with conventional proofing, which involves allowing dough to rise at room temperature for a shorter period.

The slow, cold fermentation process breaks down complex carbohydrates in the flour into simpler sugars, which contributes to a more complex flavor profile in the finished product. The yeast activity is significantly slowed down in the cold, leading to a more gradual development of gluten structure. This extended fermentation time also allows for better hydration of the flour, resulting in dough that is easier to handle and score.

The benefits of slowproofing include enhanced flavor, improved texture, and increased shelf life. Baked goods made with slow-proofed dough often have a richer taste and a more open crumb structure. The technique is particularly popular for bread, pizza dough, and some pastries, where depth of flavor and texture are highly valued. To implement slowproofing, dough is prepared as usual and then placed in a refrigerator for anywhere from 12 to 72 hours. Before baking, the dough is usually brought back to room temperature or baked directly from the cold, depending on the recipe.