Cold Bulk Fermentation vs Cold Proofing Compared I Which is Better?

[@ChainBaker]

📖 Read more in the link below the video. 🥨 Become a channel member ⤵️ kzbin.info/door/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Support the channel on Ko-Fi ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

[@crevopress]

Thank you for inspiring more confidence in bread baking!

[@ChainBaker]

Thank you for the kind support 🤩

[@sfs122450]

I've used some version of cold fermentation since the first edition of "Artisan Bread in Five Minutes a Day". But it's never been as well systematized as you've done here, Charlie. I always appreciate the comparison videos. Thanks for all you do. Steve Schroeder

[@Zonfeair]

I was making Pizza dough that I fermented one day in the fridge but after making pizzas I have some dough left over so I put it back in the fridge and forgot about it for three days. When I took it out I decided to try and make Focaccia out of it. It turned out too be the best tastiest bread I ever made. I guess it was the three day fermentation.

[@Dracu1987]

Cold bulk fermentation fits my schedule in most cases, but good to know there aren't any significant differences in taste & texture. Apart from that, I will always choose cold bulk for high-hydration doughs, they are sooo much easier to fold & preshape when they are cold

[@cristianofischer3080]

I have tried both methods using also a pre ferment, and it worked out very well. Thanks for all the great content you have produced. My baking got to another level just watching your videos.

[@AdoptHospitality]

May I safely say that, we all here to watch the videos, so that we can bake and share the bread with the ppl we love 🥰

[@nby578]

Yes! Though if household members are, say, traveling... well sometimes I have to *unfortunately* eat it all myself... Sad

[@miladhosseinzade3076]

To impress my GF's mom :)

[@ChainBaker]

🙏

[@farhanardy9250]

Your channel is the most complete guide for us the beginner (even for the advanced!) to understand the basic principle of baking!. straight teaching, no gimmick, excellent camera placement, and a little bit of comedy sometimes! Keep going, Thank you for making baking easy and fun for us!

[@ChainBaker]

Cheers :)

[@swc2019]

My sandwich loaf recipe take nine hours from start to exiting the oven. It makes a wonderful loaf. The one deciding factor for whether we get home made bread for the week is if I have a day with enough time to make it. Your experimentations have now given me the freedom to stretch that out over two days with minimal work! Thank you so much!!

[@mariaroquavega5664]

I love it I like the bulk fermentation. Not exclusively but I think it produces a nice looking loaf. 🍞 Busy schedules have always threatened quality and limited creativity in the kitchen. Thanks to you that's an issue of the past.

[@chriscook6828]

The best bread videos I have found in years. Straight to the point and very informative.

[@jonnsmusich]

Cold bulk fermentation has complete changed my baking forever too. Thanks.

[@SincerelyYoursWill]

Another great detailed comparison video! I appreciate how you distinguished each method according to one's needs. I realize now that I watched your video that I've been using the cold bulk fermentation method, but mistakenly calling it cold proof. oops 🙃hehe But that's what is great about your videos, there is something you can always learn - no matter how experienced you may be with baking bread. Appreciate that you take the time to deep dive on topics like this. It adds so much more confidence in verifying one's method in achieving the desired results consistently. I know that I've become a better and more confident bread baker from viewing your channel. Thanks again!!

[@OMspot2277]

Cold fermenting and cold proofing have changed everything! By using your methods and then branching out and experimenting with options, as I started honing in on my own personalized baker's percentage, cold fermenting and proofing times... there is just no going back. I just produced an awesome 5 day cold bulk ferm. 80% bread flour, and 20% whole wheat flour as the base. Folded only 3 times in 5 days... I love the texture of the crumb, silky, but strong and full of air; combined with the long duration cold ferm/proofing, the flavor is out of control, and there is zero hint of any slightly unpleasant aftertaste at full cool-down for 8 hrs. I love how the flavor got even better at 24 hrs and a very quick and light toasting and light buttering.... yup... so good. Thank you ChainBaker.

[@janetill1158]

Was this a yeasted bread or a sourdough? ❤

[@OMspot2277]

@@janetill1158 yeast

[@OMspot2277]

@@janetill1158 Yeast.

[@doctwiggenberry5324]

I have switched to cold bulk fermentation for my bread making. It is so much easier to manage high hydration dough in the morning prior to baking and like you said the flavor is remarkable.

[@henrytheturnip]

I've been cold proofing focaccia for the last year or so, my mornings are on a tight schedule but I love taking freshly baked bread to work to share with my colleagues. Cheddar and jalapeno is a favourite, and it's in the oven while I'm getting ready for work. No knead high hydration for that beautiful open crumb, just two sets of stretch and folds, spread onto the baking tray, then into the fridge before bed.

[@dianamansour7323]

So happy to find this video tonight! I always use the cold proofing method, because I want warm bread in the morning. I just had out-of-country guests & we wanted warm bread for dinner. For the first time I did the cold bulk fermentation way & I think the taste was amazing! To me it tasted better than the cold proofing method. But I think I'll be making it according to my schedule. The best instruction I got from this video is that the cold bulk fermentation can even stay in the refrigerator longer. That will REALLY help working around my schedule. Thanks so much for this video!

[@ChainBaker]

This may be of interest kzbin.info/www/bejne/iKa8l6h4qrSpfc0si=SS03KmTvC09gpA0P ✌️😎

[@rajishmaharaj7552]

Thank you for another excellent, educational and mouthwatering video.

[@Night_Rose_94]

Hello chef! I want to say thank you for all the comparison video's. It makes things easier and it's very interesting to know. So thank you for all those video's, cheers!

[@aleaharkawik3431]

I’m just starting to learn about bread making in a commercial setting. Your videos have been so helpful.

[@tallcedars2310]

While the breads were first baking, it appeared the cold proof sank slightly. After baking the bulk ferment had what I consider a better bread shape. It was nicely domed and was slightly higher that the cold proof loaf. I love a perfect looking loaf and if bulk ferment gives that look every time, it's the perfect method for me. Great comparison!

[@andrewbarker1775]

I'm waiting on the penultimate bread: a cold-proofed, enriched, rye sourdough using a biga yudane. Seriously though I do appreciate all you do for us. I have gotten into baking and you are my primary source of info and ideas. I will trying to make a Pain De Mie tomorrow with a poolish and yudane, for grins and giggles. Keep up the great work.

[@geraldsahd3413]

I did a polish, hydrolized, cold bulk 24 hours, dough ball cold 24 hours. By time the pizza was done I was so tired I didn’t care about the taste….😂

[@johnmeyers3954]

I think I am actually catching on to the when and why we should refrigerator the dough. I like the option of putting it there at the different stages. But I think now that cold proofing will be my go-to so that I can bake it first thing in the morning. It is good to know that refrigerated dough tastes better. And I think I will try the cold fermentation for bread later in the day. Thank you for teaching this old dog.

[@KatMa664]

With sourdough if I had to choose between the two methods, I would choose my final proofing in the refrigerator, but I have done both and they both turned out great. With regular bread, I would prefer to do the fermentation in the fridge in the final proofing outside of the fridge so I can control it better.

[@roger55es]

I've learnt so much from Chain Baker over the last year So delighted to have this experts advice

[@ChainBaker]

I've learned just as much 😁 cheers! 😎

[@TheEzemikedirnt]

Very good experiment. I always wondered the difference between the two. I think I discovered the problem I had with my bread. Over Fermentation Maybe I could have rescued it if I kneaded it and let it rise again. The dough spent a long time fermenting outside plus the fermentation in the fridge. thanks!

[@kevinkimball715]

Made the cold fermented country loaf and it turned out well, though I thought I may have over proofed it. So I have another one ready to bake where I cut the amount of yeast down about 20%. I suspect I was fine the first time around and the second will be fine as well. I also modified the recipe of the whole wheat with hazelnuts and currants loaf for cold fermentation. I used pecans and sweet dried cranberries and put them in the dough during the cold fermentation. That turned out well and was much less work dealing with sticky dough.

[@joannestretch]

Im so happy for this video, now i can give my bread more flavor, was trying with the sourdough bread but cannot get a half whole grain and half bread flour to get that nice oven spring like my white bread flour (no problem), but i find that all white flour has less taste and nutrition also, now i can do this with yeast instead and keep my sourdough on the whiter side (flour).... I learn so much from your comparison videos and all the information given, you're a great teacher and that is not easy to do.... Ty

[@chopsddy3]

I use all three depending on the time available. The cold methods are my favorites for flavor.

[@patriciaarrance790]

Seem to get better results with cold proofing taking the temperature of my dough thru the whole process. Better rise again thank you for all this great information.

[@timorautiainen1783]

Bit off topic comment, more for community. Recently found eazycover branded "shover caps" for food products. Package of 10 different sizes plastic wraps with elastic band that are reusable was around 2.50€ in Finland. Fell in love straight away as could use them instead of cling wrap or towel. Towel is great but as it is porous it does let lot of air through and can dry up the dought forming skin.

[@doremiancleff1508]

You could wet the towel before covering, which will keep moisture in. Although it's only an issue with low hydration dought, since they get crusty and can crack oppon rising.

[@timorautiainen1783]

@@doremiancleff1508 Why I actually bought them was with "Finnish" style rye bread. First 12-24 hours, if lucky could be 48 hours. You have roughly 200% hydration for "levain", I call it sludge. It did not start as it should have had and lost almost 30% of water due to evaporation throught cloth. I do use towel a lot, but these were great compared to using metric tons of cling wrap per year.

[@eduardorodriguez4899]

I never stop learning with your videos

[@DigiMannen]

I always do cold bulk fermentation since i live in the tropics. Everything gets warm, usually my dough is 25C-27C after mixing and will ferment to fast unless I cool it down, I use very little yeast 1-1.5 gr only. perfect to remove from fridge before dinner and bake it after dinner.

[@UY_pdr2020]

1-1.5gr of yeast in how much flour? Aldo instant dry yeast or fresh? 👍👍

[@DigiMannen]

@@UY_pdr2020 750-1000 gr dough. Instant dry yeast.

[@UY_pdr2020]

@@DigiMannen Thanks Peter!

[@kirstencampbell4754]

Once I started home baking I found that I despised the taste of store bought bread. Then I discovered alternative methods of fermentation via your channel and now I find anything made conventionally to be unbelievably bland! You have literally changed my life...in a good way...I think 😉

[@ChainBaker]

Cold fermentation is a total gamechanger. Hopefully even more people will get into it 😎

[@sarajillianshepherd3858]

Cold bulk fermentation, i find it easier to have the dough ready to shape and bake, the flavour is amazing. I used to make 2kg of extra hydration dough up and just grab out what I needed, shape rise and bake. By leaving the dough in the fridge for up to a week, it developed an amazing sour dough flavour. If the dough became too old/ sour I'd use it as a mother by adding more flour and water to form a dough. Then shape rise and bake, it was a true learning and experimental bake by the seat of your pants experience. 😊

[@feliciagaffney1998]

So, 2yrs ago (I think it was), I'd started a bread and then realized I didn't have time to bake it. I did a bunch if googling to see if I could set it aside and bake it later. I'd read that I could put it in the fridge and bake it the next day. I figured it was a slow ferment and was excited to see how it would come out. It ended up baking just fine, but I was disappointed in that it didn't seem to have any extra flavor than it would otherwise. But happy I learned I didn't have to stress that I didn't have time to bake it just then. Lol

[@taz9609]

everytime a bread question pops into my mind you seem to be making a video to answer it!

[@corryhinckley6103]

Helpful video, as usual. Charlie is the best!

[@C00ltronix]

Don't throw away the bland one! Toast/roast it very dark and totally dry, grind it very fine, add it to the next bread - it gives a wonderful flavour!

[@mogisgailis6922]

Never thought of that. Thank you.

[@didanz100]

Thx, I'll give it ago.

[@mogisgailis6922]

I do both. The dough in the fridge for the last fermentation and then one loaf goes back to the fridge after shaping. It's all about timing (and how much bread we have left, rye sourdough bread doesn't last long which means we have to have a loaf ready to be baked).

[@buxbaumnina7072]

I make the one natural yeast loaf dough on Sunday, when it is time to form the dough, I divide it into 2 half loaves, continue with one and bake it Sunday night, the other one I put in the pan, put in a Ziplock bag and refrigerate until Wednesday, take it out in the morning and when I come home from work, bake it. There is about a 1-2 inch difference in the height of the bread, but it is still fresh bread for the rest of the week!

[@denaross]

I’m learning so much by watching your comparison videos - so thank you! I’m enjoying trying a few experiments of my own as well - something I would not have tackled before watching your work….

[@janegardener1662]

I mix the dough and leave it in the fridge overnight. I am very satisfied with this method as it produces a great loaf and I don't have to worry about timing.

[@bloodwolf7462]

Still testing Cold Fermented Farmer's Bread. First one was made 1:1 with your recipe. For second my wife asked to sweet variant of it so I did it with almond flour and more "sweetener". Third one is currently in basket with some Italian twist made to it :D Oh and btw I'm still waiting for Chimney Cake recipe ;)

[@ChainBaker]

😁

[@Poundy]

Personal preference here - I think the cold bulk ferment will always be my choice, much better if something comes up that delays a bake for a day.

[@ryonchero4401]

These videos are amazing! I'm getting some good results now!

[@nobbymorph]

Awesome video, Charlie... thank you!

[@stoneyroberts9118]

Thanks again for sharing your experience with us. You’ve put in a lot of work to be so generous to share that knowledge and it is appreciated. Cheers

[@eduardoalmeidalipener3436]

Love your videos. Always watch them. I`d love if you could make a video about how much you can knead the starter and how it affects the bread dough. In my experience, if you knead the starter too much and then add it in the begining of the bread dough, it overkneads very easily. I have even began adding the starter last in my dough so i`d avoid this issue at all, even without kneading the starter at all, justt mixing it a little bit. Thanks and keep the amazing work.

[@ChainBaker]

I have never considered it. Always just chuck the starter in at the beginning and knead away. Does it make any difference? What happens when you over knead it?

[@eduardoalmeidalipener3436]

@@ChainBaker thanks for responding! The best test i'd sugest for you to do is use about 400g preferment in 1kg dough total, knead the preferment a bit (no need to window test it, just knead enough for it to develop some gluten before fermenting), then finally knead the dough starting with the preferment. In my experience, the dough will overknead and get sticky, maybe even fall apart, a lot faster, possibly even before the dough gets the chance of being kneaded enough. Does that make any sense? Overfermented preferment may affect this result as well, but i'd guess because of the pH.

[@ChainBaker]

It seems strange to me because it takes an awful lot of work to over mix bread dough. Check this out kzbin.info/www/bejne/sIK5i6F8g52ng8k

[@eduardoalmeidalipener3436]

@@ChainBaker i actually watched most of your recent videos, including this one haha. But i have had overmixed doughs about 10 times in the last years and kneading the preferment seemed to have a lot to do with it. It surprised me that it was difficult for you to do. But flours in Brazil are pretty bad in protein, so i even add a little to my production. Just though you would like to try it and take your own conclusions.

[@brandon_storar]

Question. In the beginning of the video you said cold bulk and cold proofing are the best for commercial yeast doughs. For sour dough bread do you cold bulk or cold proof ? You make great videos btw

[@ChainBaker]

I prefer cold proofing for sourdough as cold bulk can take very long.

[@TheSaunaViking]

Love the videos! This one is quite interesting. Is the cold proofed english muffins video coming soon?

[@ChainBaker]

On the 26th 😉

[@BobTheBald2]

Love the videos, always learn so much. Do you think cold ferment no kneed would work for low gluten dough like Rye?

[@ChainBaker]

Perhaps. But rye is so dense that I would not cold ferment it. Personally, I prefer using less yeast and leaving it to slow ferment at room temperature.

[@BobTheBald2]

@@ChainBaker So I've been making a version of you deli rye for the last couple of weeks, basically it's 25% rye with a mix of dark and medium rye, and I figured I'd just try making it no kneed and cold ferment this week, short result my wife said it was the best rye I've made so far. I made it on Sunday and most of it's gone already, which is a good thing!

[@ChainBaker]

👏😎

[@philip6502]

And I quote, "...I personally don't care that much about the crumb. For me, taste is everything." Thank you Charlie, for pointing out that the TASTE of the bread is what matters the most to you. I agree.

[@ChainBaker]

That's why I never worry much about shaping. If it looks a bit wonky, it'll still taste the same 🤤

[@palmchord]

Hi Charlie, thanks for another great video. How long did the proofing in the cold bulk fermented dough take?

[@ChainBaker]

About 1.5 hours I think. Can't remember for sure 😄

[@LizZie-xk2ee]

I love your videos, they are brilliant - please make more breads from the Balkans if it interests you

[@keithepstein2812]

Nice quick comparison video. I think you do a particularly great job on these types of videos. I know you said these principles can be applied to whatever recipe we typically use, but I'd love to know if the principles applied to sourdough bread really produce no change in taste or tecture that YOU can detect. I've done sourdough both ways myself, and I think the cold bulk fermentation method mutes the tangy-sour taste when compared to the cold proofing method. There's not much difference in texture.

[@tallcedars2310]

That's interesting!

[@chef-magoo]

Keith, I was thinking exactly the same thing myself. I bake with both sourdough and yeast. That said, I don’t particularly favor an overly sour loaf, preferring more than favorite flavor of the green. I was curious as I would think that a cold bulk ferment would enhance the bacterial growth as opposed to yeast growth and just make Ace more sour product. Curious minds need to know…

[@ChainBaker]

That is interesting. I have mostly used the cold final proofing method when it comes to sourdough. And I have never compared them side by side. Perhaps a future project :)

[@UY_pdr2020]

Excellent video!! I found your channel and website today and been reading couple of hours. Have 2 questions: 1. When you Cold bulk Ferment, when you know the bulk fermentation is "ready"? (when double size?, in the fridge of course) 2. After dividing and shaping the dough for the final proofing, can I leave it in the fridge if I'm not be using it immediately and/or my room temperature is really high (30° C or a bit more)? It's for making pizza dough, and I always try to do bulk fermentation because it's space saving, apart for the overall benefits of the bulk method. Hope I have been clear enough as English is not my native language!! 😊

[@ChainBaker]

Doubling in size during bulk fermentation is a very good indicator. You can certainly leave it in the fridge. Here is a video about full cold fermentation - kzbin.info/www/bejne/pX2XeYtja69pjrs

[@phildobson8705]

Cold bulk fermentation! Massively better. The final proof "works" this way!

[@PoulLausen]

I get the best results by making a BIGA with whole wheat/Graham's flour and leaving it in the fridge for 2-3 days. In this way, the phytic acid is broken down and all vitamins, minerals and not least flavors are released. BIGA: 200 grams of Graham flour, 200 grams of water and 5 grams of dry yeast. Refrigerate for 2-3 days. Mix with 800 grams of wheat flour, 500 grams of water and 16 grams of salt. If you want more flavor on your bread, freeze it for a few days and then thaw. Freezing affects the taste, so it seems a little more intense.

[@edilblepilch7377]

Sveiki. Love your channel. Helped me a lot so thanks. Any reason why you can't cold bulk ferment and then cold proof?

[@ChainBaker]

Hey! You sure can - kzbin.info/www/bejne/pX2XeYtja69pjrs

[@varsam]

I prefer the double fridge ferment. Make biga, put it in the fridge, next day make the bread, warm ferment then form the bread and back in the fridge for night, next day take it out for 15-20 min amd bake it. But i dont use forms directly on parchment paper and tray.

[@francisbarlow9904]

Really interesting that Charlie, I've never cold bulk fermented but I will be trying it, but I do like cold proofed bread for it's taste and ease of scoring. Looking back to my childhood (I'm 65) my Grandmother used to do a lot of bread baking (big family and she used to sell her wares to the local folk). She told me they had to get yeast from a local brewery to bake when she was a young woman. Have you ever tried this Charlie?

[@ChainBaker]

I have never used yeast that is specific to brewing. I guess bread yeast and brewing yeast could be different in that one would be designed to create more gas (respiration) while the other could be better at slow fermentation.

[@stevenheinje181]

Chain baker a question that’s more general. My wife takes exception to the mess, we had a mouse outbreak a few years ago. So I started doing sourdough in 3-7 loafs or 9-12 cups of flour broken to loafs as boules or sandwich loafs. Then I cool several hours and freeze in ziplocks. You seem to prioritize fresh bread. I guess it’s a question that answers itself as to which is better, but by how much. The freezer can be frost free or deep freeze - cycles are bad but bread still gets eaten even if 3 weeks old from FF freezer. Main thing is impact on storage. BTW I often do dual ferments. That is a low/no Knead method with only sponge starter but with a third dose of yeast and some sugar to try to get a more commercial rise for the Queen. My recipe is based on a well known New York Times article that a Mediterranean cookbook calls Mediterranean bread.

[@ChainBaker]

We work with the tools and space that we have. I think there's nothing wrong with using the freezer. Interesting method. I have all but given up on pre-ferments in favour of cold fermentation :)

[@StateofDecayScience]

Hey Charlie! Is there a reason you didn't make one dough and split it equally for both tests?

[@ChainBaker]

Brain fart. I only realised that later 😂

[@damianrhea8875]

Hi Charlie! Recently, I added instant potato flakes to my wheat flour bread dough (inspired by “potato bread”) and cold proofed it 1 and 2 days. The results were delicious - much more flavourful and sweeter than if I baked it right away. I guess it’s because the yeast really took its time to convert thoroughly the carbohydrate in the potato flakes to sugar. Do you think it’s true? It would be great if you could experiment with it and show us your findings - either with instant potato flakes or plain mashed potato. Thank you very much!

[@ChainBaker]

Potatoes! - kzbin.info/www/bejne/lXOvp5eaeLmmqM0 😁

[@damianrhea8875]

@@ChainBaker Thank You !

[@ixe89]

Great video as always. Thanks!

[@Lizannsytan]

Hello, thank you for sharing your knowledge with us and im learning a lot from you. I do have a question though, is it possible to cold ferment for 24 hours and cold proof for about 16-24 hours? Have you done this process?

[@ChainBaker]

Totally. Here's a video about it kzbin.info/www/bejne/pX2XeYtja69pjrssi=70pwZydblFHv6TzG

[@mr.Mikeyboy]

Ah yes we return to the ultimate question! Great video …do u have to wait to let the cold bulk fermented dough get to room temp before shaping? Or out the frig preshape?

[@ChainBaker]

Not at all. Shape it right away ✌️

[@citizen.insane]

King Arthur Flour suggests avoiding bulk fermentation and final proofing at cold temperatures - just doing one or the other, as you recommend. For a high hydration loaf, I'd be curious to see how doing both bulk fermentation and final proofing in the fridge would turn out. Is it possible to compensate with enough active yeast to still give it some oven spring? If the crumb is salvageable, I would imagine this would produce a superior flavor.

[@ChainBaker]

That one's on my list 😎

[@rayomondc]

I would be very interested in a cold bulk and cold proof video. Also, whether freezing at the bulk or proof stage is better (which is what I do for my SO while I'm gone)

[@ChainBaker]

Freezing kzbin.info/www/bejne/hJ2spnemhtJ4jLc ✌️

[@loganbartholomew6463]

Great video! Can one use both cold bulk fermentation AND cold proofing? Despite the large (idle) time investment, are there any downsides to doing this?

[@ChainBaker]

Yes! Here's a video about it kzbin.info/www/bejne/pX2XeYtja69pjrs

[@loganbartholomew6463]

@@ChainBaker Assume, thanks!

[@nby578]

Hey Charlie! Have you ever thought of publishing a book? I guess I could see a problem as you keep producing so much great content that the book would be outdated extremely fast 😅

[@ChainBaker]

I still have a bit to learn before I can do that. And I need to improve my grammar too 😅

[@Lizannsytan]

​@@ChainBaker you have an editor for that 😉

[@rainkrow2069]

I know this sounds weird.. but you should make a bread tier list on how hard a bread is to make

[@beausmith8825]

Thx for these comparisons! Have you considered the cold bulk + cold proof?

[@ChainBaker]

It's on my list 😎

[@anthonynastasijr]

I’ve used your preferment method for my Italian bread with 20% of the dough a biga. I do love the texture and taste. Can I go up to 30%? And can I add some whole wheat flour in place of some of the bread flour. If so, how much? Thank you very much

[@ChainBaker]

You can even pre-ferment 100% of the flour, so the options are limitless 😄 The more whole wheat you use the more water you should add. Start by swapping out 5% - 10% without any adjustments. See how it turns out and then move up if you want to and increase the hydration too.

[@anthonynastasijr]

Thank you. I will try this.

[@anthonynastasijr]

@@ChainBaker A quick question if I can. If you pre-ferment 100% of the dough, is that the same as doing a cold bulk fermentation (that is if you put it in the fridge)? Thanks.

[@ChainBaker]

Kind of. The cold fermented dough should have a slightly more acidic taste, but not by much. That is if both are fermented for the same amount of time.

[@robertebob]

i've been wanting to try cold proof but keep forgetting. i have a Mockmill flour mill attachment for my KitchenAid and my guess is my bread will taste even better after a cold proof. I don't want to use store-bought flour ever again.

[@Hexxicano]

Great video!

[@asterixky]

I prefer the Cold Bulk fermentation, as the loaf is at room temp. when placed in the oven (70f), as the Cold Proof fermentation's loaf is at 40f/4c (Fridge temp.) inside the loaf when placed in the oven. So my Cold Bulk loaf has a better rise and open crumb than my Cold Proof loaf. Strangely enough, it was the opposite on your loaves. Your Cold Proof had a better open crumb.

[@HolyMooCow]

I wonder if this holds true for sourdough as well.

[@ChainBaker]

I don't see why it would not ✌️

[@janvasquez504]

I have issues logging in at your website. It says there is an error in establishing database connection.

[@Nordellak]

The website is down for me too!

[@ChainBaker]

It does that sometimes. Check back in a while and it will be up again.

[@m13b]

How was the texture between the two methods? Was one tougher or chewier than the other? Did one hold its shape better when compressed?

[@ChainBaker]

They were really similar. The bulk fermented one was slightly denser I guess. Not enough for me to say which one is better than the other.

[@joelf1451]

could you look into gluten free baking?

[@ChainBaker]

I will do in the future, but I can't say when.

[@kato8504]

Hey hello Does the no knead and bulk cold fermentation work with pizza dough? Another question ..Ive been wondering about making Finnish rye bread(Vaasan Ruispalat) seems difficult to find a recipe and very confusing to make...have you ever made that?

[@ChainBaker]

It works for any dough. I have not made that particular rye bread but I have a few others on the channel. Search 'chainbaker rye'

[@wildfire6522]

Question, I've been trying more cold bulk fermentation, however it seems I can leave the dough in my refrigerator for 2 days and not see the dough rise at all. I tend to have my refrigerator running on the cool side 1-2C (34-36F). Would I need to have my dough be warmer before going into refrigerator so that it can bulk up? Would the same be the case if I would want to cold proof, need to have dough be on the warmer side before going into the refrigerator?

[@ChainBaker]

Make it warmer, use more yeast, or just let it sit at room temperature for a while (30 - 45 mins) before you refrigerate it. With cold proofing you can definitely try and let it sit for a bit before chilling down. Maybe 15 - 20 minutes as you don't want it to get too active.

[@mackler]

If slow fermentation means more flavor then can you do both the cold bulk and cold proofing together in a single bake for even more flavor than either one alone?

[@ChainBaker]

Sure kzbin.info/www/bejne/pX2XeYtja69pjrssi=OJAgtBNAZoxvCHBM

[@FoxOkinawa]

Is it possible to knead, shape the dough into the tin, and then "cold fermentation + proofing" in one single step? Thanks!

[@ChainBaker]

Like this? kzbin.info/www/bejne/oGTXaJalhrmHbKs

[@livinglifeinthenorth8512]

Do you think I could do a cold bulk proof then the next day divide into the loaves and do a cold proof again? Just wondering if this would increase the flavour even more...😄

[@ChainBaker]

That could work but I've never tried it. It is on my projects list 😎

[@livinglifeinthenorth8512]

@@ChainBaker see, you've got me thinking lol!

[@neilbingham1853]

Hi can you use any bread recipe for both cold bulk fermentation or cold proofing?

[@ChainBaker]

Definitely. You can find my cold bulk and cold proofing guides in the Principles of Baking playlist ✌

[@fletchoid]

I have been bulk fermenting my dough at 8 degrees in my garage for 10-14 hours. After forming the loaf, I let it proof for 2-3 hours, and bake at 400F for 40 minutes in a Dutch oven, remove the lid and bake for an additional 20 min. The loaf reaches 212F inside, but the centre of the loaf is not totally baked. I have left it in the oven longer, but then the bread gets burned on the outside, and is still not fully cooked inside. What can I do to fix this?

[@ChainBaker]

Perhaps it has not risen enough before baking? Maybe you can let it puff up more. Do you pre-heat the dutch oven too? If not, then that may be an issue.

[@lalatorres683]

Thank youuuu ❤

[@timelessrelive]

I am very used to the cold bulk fermentation and I tried the cold proofing instead. Weirdly enough, my dough almost did not rise inside the fridge in the next morning. I wonder if there is an important cue to when we can start doing the final shaping? Does the dough need to undergo bulk fermentation until it rise at least 2 times of its original size before the final shaping?

[@ChainBaker]

I try to not leave it until it has doubled as then it would over proof in my fridge. Perhaps your fridge is colder. Try and let it double and then shape and proof in the fridge. That should make it rise better.

[@miinyoo]

I'm still so confused about cold bulk. Do you just let it sit out in the bowl and come to room temperature before shaping and final proof?

[@ChainBaker]

Shape it straight from the fridge 👍

[@ICoyote65]

What about cold fermenting and cold proofing a dough? Or would that be about the same as cold fermenting for 2 days then room temp proofing?

[@ChainBaker]

Here's a video about that kzbin.info/www/bejne/pX2XeYtja69pjrs

[@SummeRain783]

How do you ensure your dough rises in the fridge? I tried with both dry and fresh yeast but my dough will not rise in the fridge over night

[@ChainBaker]

Make the dough warmer or use more yeast or both. It will rise just fine 👍

[@merindaharmon5086]

Can you do both?

[@ChainBaker]

You sure can kzbin.info/www/bejne/pX2XeYtja69pjrs ✌️

[@nby578]

Also -- what is the best way to support you? AKA I think KZbin a percentage. So KZbin chat, KZbin Channel Join, or Ko-fi?

[@ChainBaker]

That is very kind of you. Ko-fi takes the smallest cut, so that is the best for me. But KZbin would be more convenient for you as you would not need to register on another site.

[@notdejf6077]

Your website is down, can you please put recipes in description, in case it happens again please?

[@ChainBaker]

It does that sometimes. Check back in a while and it will be up again.

[@suprio_gonefishing]

have you done a cold bulk fermentation followed by cold proofing? do let us know; plan to try it

[@ChainBaker]

Coming soon 😎

[@suprio_gonefishing]

@@ChainBaker look forward. 🙂

[@cisium1184]

What if you do both: cold ferment _and_ cold proof?

[@ChainBaker]

Never tried it, but it's on my list :)

[@AlexandruNicolin]

What happens if a cold bulk ferment for around 24 hours, then shape and cold proof for around 12, using a mix of both methods?

[@ChainBaker]

I guess you've seen that video already 😅

[@AlexandruNicolin]

@@ChainBaker yes, found it this morning. They appear in random order in my playlist. I want to combo 3 procedures in my next recipe: seed soaker, rye flour tangzhong and cold fermentation & proofing, to see what I get :)

[@TheDuckofDoom.]

Then how does a slow bulk and proof compare? The whole process somewhere between 8c and 15c?

[@ChainBaker]

Not sure. But I reckon the results may be similar. As long as the doughs spend equal amounts of time fermenting, they should taste the same. I have no way of testing it though. It's fridge temp or room temp and nothing in between in my kitchen.

[@TheDuckofDoom.]

@@ChainBaker I have fridge or proofing box(I actually built it for plant cuttings and seed sprouting, but has two shelves). My kitchen varies widely day to night and from 50-105f through the year (10-40c)