Description
Slowing fermentation in the fridge to enhance flavor in levain breads.
Technical
Cold retardation slows yeast and bacterial activity, allowing for prolonged enzymatic breakdown of starches and proteins, which enhances flavor complexity and texture.
Culinary Significance
This technique is essential for developing deeper flavors in sourdough and other levain-based breads without over-fermentation.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
5°C optimal
3°C to 7°C range
Time
24-36 hours
12 hours – 72 hours
Equipment
BannetonRefrigeratorPlastic wrap