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Cold proofing: placing your dough in the fridge to stop the rise that happens at room temperature(bulk fermentation). . This is mainly meant to allow bakers to streamline their process, and bake directly from the fridge (as opposed to rushing to bake once the dough is done rising, which is hard when handling big batches). . Cold fermentation also adds some digestive benefits to the bread as some fermentation continues while in the fridge. . When we cold proof, we need to take into account the fa
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