Bready is a community for anything related to making homemade bread!
Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.
This is an English language only comminuty.
Rules:
There are lots of other differences, but overnight cold proof on the left, and 2 days on the right. I think I'm starting to notice a pattern.
I like the idea of longer cold proof, for the sour flavor and general convenience. But the longer loaves are showing less pop.
Been making sourdough for about a year and am far from an expert, but I've had a similar experience.
Every time I've followed the directions listed on just about every site and put the refrigerated dough right into the oven I end up with dwarf loafs like the one you pictured on the right. After experimenting I've found that if I remove the dough from the fridge and let it warm up and rise for 2-3 hours (and I'm careful to not allow the dough to over-proof) I get loaves that look like the one on the left and are nice and sour.
Of course that doesn't work at all on the third week of the month or if the moon is full, and sometimes on days ending with a "y".