Changed my mind about cold proofing after reading a comment

I used to think cold proofing overnight was just extra hassle. Then I saw someone on here talking about how it develops flavor without needing a fancy proofer, and how their crust got that deep color. So last Tuesday I tried it with my standard white loaf, stuck it in the fridge for 18 hours. The crumb was way more open and the taste had this slight tang I never got before. Anyone else have a specific trick they ignored for years until someone explained it in a way that clicked?

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the_holly1mo ago

Three loaves in and I finally get why people rave about it, my kitchen smells like a bakery instead of my usual panic about dough rising. The tang threw me off at first but now I chase that flavor like it owes me money. Next up is trying it with a sourdough starter, if my fridge can handle one more science experiment.

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