I made bread with dry yeast. Instead of proofing for one hour. I proofed it 7 hours. The dough had six folded its size. And was very airy and soft.
I folded the dough and put it seam side down in the fridge in a proofing basket covered with folio for 15 hours in a cold fridge between 4 and 5 degrees celsius. .
After the 15 hours. I took the could dough out of the fridge and put it immediately on a baking paper in a preheated Dutch oven in the oven at 240 degrees Celsius for 30 minutes plus without lid for 10 more minutes.
The ready made bread rised only a bit less than with normal recipe.
The ressult was delicious: the bread chewy, soft and just with the right ammount of humidity.
The crust crispy and with the right thickness. And the air bubbles were all big or lets say mid size. The size of all bubbles was uniform.
Excelent bread. Tasty and wirh the perfect resistance to the bite while very soft.
Is there a way of over proofing that results in great bread?
Was it the factor of putting the dough directly from the fridge to the oven without letting it get to room temp?