Why does nobody talk about cold-proofing bread dough overnight in the fridge?

I used to rush my sourdough with warm proofs and got okay results, but after forgetting a batch in the fridge for 14 hours the flavor was way better and the crust came out crispier. Has anyone else noticed a big difference from a long cold ferment?

3 comments

3 Comments

riverowens2mo ago

The 14 hour cold ferment might be a bit short actually depending on your starter. I keep mine in the fridge for at least 24 hours but closer to 36 if I can wait that long. The yeast keeps working slowly and the bacteria produce more of that tangy lactic acid over time. You get a much more complex flavor and the gluten relaxes better so the loaf holds shape without being tough. Just make sure your dough is fully chilled before you shape it, or it'll stick to everything.

cooper.nathan2mo ago

Oh man, does that extra time really make that big of a difference in the crumb texture? I've been pulling mine at 22 hours and wondering if I'm missing out on something.

milesrobinson1mo ago

Dang yeah it does actually! I had a buddy who was doing 20 hour ferments forever and his loaves were good but nothing special. Then he tried pushing it to 30 hours on a whim and said the crumb went from decent to almost bakery level, way more open and airy. Now he won't even bother pulling anything before 28 hours haha.