%100 sourdough Epi — cold retardation VS no cold retardation
Does anyone have any insight into the affect cold fridge retardation on oven spring/rising. I recently made two variations of a %100 sourdough Epi. All steps were the same (I can explain method if need be) except I set aside half the dough to retard in the fridge for over 8hr. The result was that the dough left int the fridge got a better rise. See the pictures below. big difference. Any thoughts?
Pic 1: No cold retardation
Pic 2: Cold retardation
Pic 3: comparison (the middle one is the non-cold retarded Epi, notice how much higher the others are)