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𝔻𝔸ℕℂ𝔼 🕺🏽- ℝ𝔼𝔸𝕃𝕄😇 - ℂ𝕆ℕℕ𝔼ℂ𝕋🫂

@dancerealmconnect

2 months ago

Co Creator:

dancelordsteve

@dancelordsteve Stepped in. Turned up. Took the W.

Big respect! UVDC26 | 7 - SMOKE BATTLE WINNER

#UVDC26 #dancerealmconnect

95

48

Posted On: August 22nd 2026, 08:57 am

Tagged Users:

@dancelordsteve

@lagostheatreigando

lagostheatreigando

@dancelordsteve Stepped in. Turned up. Took the W.

Big respect! UVDC26 | 7 - SMOKE BATTLE WINNER

#UVDC26 #dancerealmconnect

Comments (48)

raylablaize

2 months ago

raylablaize

Well done broooo

afrogucci2022

2 months ago

afrogucci2022

Goat 🙌

bella_black5351

2 months ago

bella_black5351

Eeeiiiii🔥

bjmiah

2 months ago

bjmiah

Champion❤️

call.me.wickedd

2 months ago

call.me.wickedd

Congratulations 🎉

light_declan

2 months ago

light_declan

Top boy 🔥🙌

iamdolly_p_

2 months ago

iamdolly_p_

CONGRATULATIONS BIBI 🤭❤️

ikingzeph_

2 months ago

ikingzeph_

My Superstar 🔥🔥🔥🔥

teni_kodak

2 months ago

teni_kodak

That’s the way 👏👏

jharonn_

2 months ago

jharonn_

Congratulations 🔥

_emmy_vib3z

2 months ago

_emmy_vib3z

Congratulations my bro 🙌🏾🎉

deraeir

2 months ago

deraeir

Congrats, bradda 👊🏾🎉

raphaelayiga_

2 months ago

raphaelayiga_

Naso ❤️

teelari_

2 months ago

teelari_

My brooo🔥🔥🔥

god_tightan07

2 months ago

god_tightan07

Congrats @dancelordsteve 🔥❤️🙌

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10 HOURS vs. 17 HOURS. SAME DOUGH. 👀

Same batch of dough. Same mixing. Same coil folds. Same bulk fermentation. Same shaping. Same dough temperature. Same bannetons. Etc.

The ONLY difference? Cold proofing time.

One loaf spent 10 hours in the fridge, while the other spent 17 hours.

I’m going to be truthful here. Of all the variables I’ve spent countless hours obsessing over, cold proofing was never really one of them. 😂💀

I was so dialed in on everything else… Starter health, gluten development, coil folds, bulk fermentation, shaping…

But cold proofing? I’d typically just bake when I woke up. Not because I thought it was the ideal time, but simply because it worked with my schedule.

So, over the past couple of weeks, I decided to have a little fun experimenting with different cold proofing times.

And let me tell you, it did NOT disappoint.

Now, does that mean 17 hours is automatically better than 10? Absolutely not. There are so many factors at play, including how far you’ve pushed your bulk fermentation before that dough even makes it into the fridge.

So here’s my challenge to YOU!

Take one of your favorite recipes and experiment.

Keep your variables as consistent as possible. Same flour, hydration, levain, mixing, folds, bulk fermentation, shaping, and refrigerator temperature. (Please check your actual fridge temp, I think people have much warmer fridges than they realize!)

Change ONE thing.

In this case, your cold proofing time.

Then compare your results! The crumb, the structure, the oven spring, the texture, and the flavor.

Because sometimes the best way to understand your dough isn’t to follow another recipe.

It’s to get curious about your own.

Happy experimenting, friends! 🤍