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Not So Tiny Spec

@nst_spec

18 days ago

74

9

Posted On: September 29th 2026, 12:24 am

Tagged Users:

@lee.sumner

Comments (9)

maxpeyn_lc200

15 days ago

maxpeyn_lc200

🔥🔥🔥

dads_wheels

18 days ago

dads_wheels

comment media

jake_hogue

18 days ago

jake_hogue

I need to start getting my 200 on this level.

mrchowoutdoors

18 days ago

mrchowoutdoors

Wow 38s look good! Is it 13.5?

daveyjordan1

18 days ago

daveyjordan1

Shenanigan orders can be placed directly at @offroad.weekly $100 per request. Catastrophic failures offered at an additional premium.

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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…

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And let me tell you, it did NOT disappoint.

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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! 🤍