Originally Posted by n2cookin
I just made NYT bread yesterday for the first time. I am not sure what you mean by cold proofed. I am new at baking bread. Can you tell me what you do for the cold proofed method. Are you just storing the wet dough in the fridge until you need it?
The method I use is to allow the NYT dough with 1/4 t of yeast to raise on the counter for at least 6-8 hours, then I put it into a Tupperware container and put it into the fridge. As Pie Susan said, I think the flavor is better with the low amount of yeast. The dough will remain viable for up to 2 weeks, but the flavor will evolve into a sourdough type flavor after about 5-6 days. At day 10 the sourdough flavor is too strong for me, but some sourdough aficionados would probably salivate for this flavor.
For me, I like to use the dough within 7 days. The whole deal here is that you are not forced into baking bread if you don't have time. I make the dough before I go to bed, then put it in the fridge in the morning. I made a loaf today from dough I made 4 days ago, and we loved it. Give it a shot!