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.