Slow fermentation is the best method for achieving better flavour in our bread. Besides taste it also makes the crust crispier and gives the bread a nice chew. And it can make it stay fresher for longer.
My go-to method is cold bulk fermentation and I have made quite a few videos about it. But cold fermentation is not the only way to extend fermentation time. Bread can also be fermented at room temperature for long periods of time. Instead of cooling it down we simply use less yeast.
That got me thinking about which method produces a tastier bread and which is better overall. There are advantages and disadvantages to both and which method we use could depend on practicality.
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