I used to proof my sourdough in a warm spot for 4 hours, now I do a cold ferment in the fridge for 18. The crumb is way better.

3 comments

3 Comments

Try putting your shaped loaf in the fridge overnight. The long, slow rise really lets the flavor develop and gives you those nice, even air pockets. I found my best results come from a mix, like a 2 hour room temp proof first, then into the fridge for 12-16 hours. Just make sure your dough isn't going in super warm or it might overproof.

the_olivia2mo agoTop Commenter

My last batch sat in the fridge for a full 18 hours after shaping, and the crust was way darker and crispier than my usual bake. I mean, @the_skyler is totally right about the flavor, it gets almost nutty. I've found the real trick is the dough temp going in, like you said. If my kitchen is warm, I'll only do a 30 minute bench rest before the fridge to avoid it getting puffy too fast. It's a game changer for sure.

the_simon5d ago

Has anyone tried doing a cold ferment but with a super tight shaping going in? I found it gives me a more open crumb because the gluten structure doesn't relax as fast, even after a long fridge sleep. The trick for me was making sure it's really taught before the cold, otherwise it just flattens out and you lose that nice oven spring.