Proving bread in the fridge might sound strange to a lot of people. But when it comes to sourdough or sourdough bread, the fridge is an important ally. Keep reading to learn how to get the most out of cold brew.
Primary Fermentation vs. Cold Fermentation
For those just starting out, every bread dough needs two stages of fermentation. The first, which we call primary fermentation, takes place at room temperature. The second can be done at room temperature or cold. And, in the case of sourdough, the Cold fermentation brings many advantages as:
- Intensify the characteristic flavor of natural fermentation bread
- Delay fermentation, which brings many benefits
- Help fit the bread-making process into your schedule. That is, the fridge can help you with planning.
Fermenting bread in the fridge
While the dough rests in the refrigerator, the yeast enters an almost dormant state. However, the bacteria keep working and developing the flavor of your bread. At low temperatures, bacteria release more acetic acid, enriching the sour taste, typical of naturally fermented bread. But attention, no exaggeration. The important thing is that you test and develop the flavor you want.
Some frequently asked questions when talking about cold fermentation
How long should I or can I leave bread fermenting in the fridge?
There is no specific time limit. It all depends on the temperature of your refrigerator, the health of your yeast, and also the duration of your first fermentation. If your dough has already fermented a lot during the primary fermentation, keep the refrigerator temperature low (below 5°C) and do not leave it in the refrigerator for too long. Theoretically, the dough can be left in the refrigerator for up to 36 hours.
Can I bake immediately after taking the dough out of the fridge?
Yes, not only can you, you should. By taking the dough out of the fridge, cutting it and baking it, you will benefit from the thermal shock. This way, you will get a better rise in the oven and you will have a bread with a more intense color. The Maillard Reaction occurs more slowly, so the scab has more time to develop color.
Do I need to cover the dough?
The cold in the fridge can dry out your dough. Therefore, you can cover the dough with a dish towel or plastic wrap. In my case, I prefer to cover it with a cloth because with plastic, condensation occurs and thus moistens the dough.
Tips for using the refrigerator
✴️ Know your fridge temperature. Measure with a thermometer
✴️ If your fridge is full, the temperature rises. Maybe you need to adjust it.
✴️ Bread keeps fermenting in the fridge, even with the low temperature. Thus, when you have a lot of bread in the fridge, the temperature also increases. That way, you run the risk of over-fermenting the last loaves that went into the oven. Remember: when making bread, planning is everything.
✴️ Bottom shelves have lower temperature
✴️ The opening and closing of the fridge also affects the temperature. So, in a house that has a lot of people, you should pay attention to this.
So, did this article clarify any doubts? Leave your comment.
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Hi Clarissa, super cool tips! I am using the baker diary you shared and after a few months of not baking and my levain going dead (luckily I had some frozen), I re-started full power taking notes of everything. I will try next time to put my bread inside the drawer and bake immediately after taking out of the fridge. Tweaking untill I find my “perfect recipe” again.
Thanks for sharing all these great stuff with us!
Hi Mariane, I'm so glad to hear that. Please keep me up to date on your progress!
Loving your infirmations
Thank you, Maria das Graças, I'm glad to hear that. Come back soon.
Hello, I make artisan breads, but I still have a lot to learn. I would like to know how I know if the bread is ready to go in the oven, and when I can tell if my yeast is properly active?
Hello Sandryne, this is a common question. And the finger test can give you an indication, but it is not 100%. When you press your finger into the dough after resting, if the dough slowly springs back, it is a sign that the bread is well fermented. The texture of the dough is also light and airy. I have some videos on my Insta. As for the yeast, lots of bubbles and an increase in volume (double or triple) in at least 8 hours. I invite you to follow my social networks. I give many tips there.
I'm loving your tips, I make bread with natural fermentation and I always put my bread to ferment in the fridge, it turns out great,
Glad to hear it, Ludmilla. Good luck baking.
Como faz fermentação natural tenho muita vontade de aprender
Olá Luiza, dá uma olhada nesse link e veja como aprender comigo: https://inscricao.bailabakes.com/cursopao Vou adorar tê-la como aluna.
Suas orientações são excelentes. Eu assava pães esporadicamente, sem conhecer as técnicas. Agora, aposentada, tenho me dedicado bastante à terapia do pão. Agradeço-lhe por compartilhar conhecimentos que estão sendo fundamentais para o meu aprendizado.
Olá Ivanilda, que bom saber que meu conteúdo teem lhe ajudado. Volte mais vezes!
Bom dia Clarisse
Sempre muito pertinente suas postagens.
Leio e releio para fixar seus ensinamentos.
Por favor corrija o texto “ já ferntomeu”.
Um forte abraço