(パン生地などが)低温条件下でゆっくりと発酵し、膨らむ
langtidshæve
より良い風味と食感を得るために、私はパン生地を冷蔵庫で一晩低温で長時間発酵させるのを好みます。
I prefer to cold-ferment the bread dough in the refrigerator overnight to achieve better flavor and texture.
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