Separation of the thin bottom of the cake after baking

[Theofilos]

Does the fermentation of the dough (aging) also affect the fact that the baked cakes are less chewy?

 

[retired baker]

Does the fermentation of the dough (aging) also affect the fact that the baked cakes are less chewy?

I don't have a clue, I'm a baker, I use recipes.

 

[Theofilos]

It's like a doctor saying he doesn't know the effects of ingredients in medicines because he uses the leaflets that come with the medicines.

Earlier Norcalbaker59 wrote that fermentation affects flavour. Perhaps he will also know if it affects the texture of baked cakes.

 

[Theofilos]

All in all, it is interesting that the statements of the representatives (Paweł Laskowski, Rafał Boiński, Jakub Kopczyński) of the ‘Copernicus’, about the fact that honey has been removed from the recipe, about the fact that the cake is aged and matured, are only on English-language sites.