Have tried both cold rise and autolyze - hands down a three day cold rise has better crumb, better taste and much easier than autolyze (with less disappointments). I just use a standard white bread recipe (3C flour, 1C water with salt, sugar and canola oil). Use only 1 tsp of yeast and take it out of fridge 3 hours before baking. Started doing this after I turned some cold rise pizza dough into bread and was astounded by the difference in taste versus a warm rise. The other advantage of cold rise is that once the dough returns to room temp it is easy to work (you can do big stretches of the dough without the elastic snap back).

• Reply