Uploaded August 2024 | Updated September 2026, 2 weeks ago

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If you’ve watched any one of my videos, you’d now that I’m all about temperature control. It is one of the most important parts of the bread making process and I have published several videos about temperature control and the effect of temperature on fermentation. But all of the previous videos and writeups concern bread dough that is fermented at room temperature. What about cold fermentation? Does the final dough temperature really matter if the dough is going to be stone cold anyway?

📖 Read more ➡️ chainbaker.com/cold-temperature
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