The 2 hour autolyse trick changed my sourdough crust completely

3 comments

3 Comments

danielm8011d ago

Found longer ferments give me a better crust without needing that extra step.

violag8011d ago

Does the longer ferment change the flavor much compared to the extra step you mentioned? @danielm80 I tried a 24 hour cold ferment once and the crust was way crispier but the inside felt a little denser to me. Maybe the timing is just tricky to get right with different flour types.

wader7111d ago

Last time I tried that my kitchen looked like a flour bomb went off.

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