What Creates the Best Open Crumb - Cold Proofing or Room Temperature?

Explore an experimental comparison between cold proofing and room temperature proofing to determine which method produces the best open crumb in sourdough bread. Learn the techniques for creating a highly elastic dough with 80% hydration, including bench kneading and lamination. Follow along as the process of removing dough from containers, preshaping, shaping, proofing, baking, and scoring is demonstrated for both methods. Discover the recipe for a high-protein dough, gain insights on flour selection, and find out which proofing method ultimately yields superior results in terms of crumb structure.

Intro
Removing the dough from the container
Preshaping for maximum open crumb
Shaping for the best open crumb
Proofing stage at room temperature and in the fridge
Baking and scoring room temperature dough
Baking and scoring fridge proofed dough
Both breads and the winner