Cold-fermented dough is more supple and easier to shape
Expect dough that’s been chilled/frozen (cold fermented) to stretch more easily and feel more supple.
When discussing using frozen dough later, the presenter notes it will likely be easier to shape. He attributes this to cold fermentation, which makes the dough more supple and easier to work.
The short version
- Cold-fermented dough tends to be more supple
- Chilled/frozen dough may shape more easily
Why it works
Extended cold fermentation changes dough handling characteristics, often improving extensibility and workability.
Put it to use
Learn next
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