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Tried the 24 hour cold ferment on my sandwich rolls and they came out flat as pancakes
I usually do a 2 hour rise on my rolls for the deli down the street, but last weekend I tried leaving the dough in the fridge for 24 hours to see if it would build more flavor. They smelled great but baked up flat and dense, barely rose at all in the oven. I think my yeast was too old or my fridge was too cold. Has anyone else had this happen with a long cold rise, and did switching yeast fix it for you?
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