Been doing both bulk fermentation and proofing in the fridge.
How many days of each step do you think is ideal?
this post was submitted on 05 Jun 2026
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That depends on the temperature of your refrigerator, how much starter your using, and your hydration. It's really a question you have to ask yourself and find out. The reason there are so many ways to bake bread is because everyone is literally doing it in a different environment.