ozone and its impact on cold fermentation
Baking is my new hobby and I am experimenting a lot. There is an interesting observation and a guess, I'd like to hear some opinions from more experienced bakers.
I have a number of failures with the recipes where dough required to be fermented in the fridge, e.g. ciabatta bread. With a number of trials I figured out that the less time the dough spend in the fridge the better result I see. And just today I realized that the fridge I have is with O3 (ozone) generator.
So my guess is that ozone kills the bacteria required for the fermentation. This would also explain the fact that the less time the dough spent in the fridge the better result I see.
I didn't try yet to ferment the dough with ozone generator off. But will do it this week.
What do you think about this? I wonder whether it is all makes sense or pure silliness and I should look for an issue elsewhere.
Best Answer
I was experimenting for almost a month and now I can confirm that enabled Ozone(Active Oxygen) does indeed impact, kills really, on the dough and bacteria during cold fermentation. The results I have with Ozone off are fantastic. And out of curiosity I also did cold fermentation with Ozone enabled. I kept the dough for 14 hours and got terrible bread.
Pictures about "ozone and its impact on cold fermentation"
Ozone affects
More answers regarding ozone and its impact on cold fermentation
Answer 2
What are you using as fermentation agent? Yeast or sourdough? Sourdough will proof much slower, and possibly not noticeable at all in the fridge.
However, I've been baking bread using retardation overnight in the fridge for years. And with great success.
Personally I've never heard of a fridge that can create ozone
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.