Celtic Baker are very exciting to be introducing a new range of cold fermented bread:
After the mix is done, The Celtic Baker let the dough reset (bulk fermentation) for 4 hours. Then the dough is shaped and placed each loaf in the bread baskets.
These loaves will go through a second fermentation inside the fridge for 24 hours.
The cold fermentation slows down the process and the good thing about this is that it helps to develop more flavour.
The bacteria will stay active during the cold fermentation and they are responsible for the flavor in the bread, which will taste sourer because the bacteria will produce acetic acid at very low temperatures.
