[jvkersch]

My bread has increased in quality so much by (a) mixing the ingredients (without the yeast, or with only a little bit of the sourdough starter) the night before (i.e. making a poolish), and (b) taking a full day to prepare: you knead a little, let it rest for a couple of hours, give it a few turns, rest, etc. As a result, the bread is much more flavorful, and the flavor is more delicate: not too sour, not too sweet, and you can chew it and feel the flavors develop.

[atomical]

My bread has much better flavor if I let the dough sit in the fridge for four days.

[cup-of-tea]

I've tried chilling dough but I've found the yeast never fully recovers and just won't give the rise I want in the oven. It's been a source of frustration because everyone else says it works!

[atomical]

Never had a problem with the rise even if I leave it in the fridge for 6 days. I also use much less yeast than the recipe calls for though.

[striking]

Maybe your refrigerator is colder than most.

[slow_donkey]

I do this also for time control. I can effectively bake whenever convenient if it's half dormant in the fridge.

[atomical]

Also, no need to knead with this method.

[lostlogin]

Good point. Mine gets stirred and warmed up in a bread maker for 45 minutes, then goes into the fridge. If I forget it sits there until I remember. Once risen it’s knocked back and put into a banneton to rise. Then into the oven. The move into the banneton is the only time I touch it before eating.

[girvo]

Oh? So you mix it and just stash it in the fridge for a while?

[atomical]

Yeah, I throw it in cold sometimes without much effort. I have some pales that I use to make a few loaves in bulk.

[lostlogin]

Better oven rise too, and over rise is the best kind.