Cold fermentation went 3 days too long and gave me the best sourdough crust

I usually do 24 hours in the fridge for my sourdough. Last week I got busy and forgot about the dough for 72 hours. I almost threw it out. Baked it anyway at 475 with a cast iron dutch oven. The crust came out darker and shatter-crisp, and the inside had this open crumb I've never gotten before. The dough was way easier to score too. Has anyone else pushed fermentation way past their normal window on accident and gotten better results, or did I just get lucky?

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henderson.vera12d ago

Yeah that long cold ferment is a game changer once you lock in your timing, I've ruined a few batches finding the sweet spot.