{"id":7789,"date":"2023-05-18T17:28:15","date_gmt":"2023-05-18T17:28:15","guid":{"rendered":"https:\/\/bailabakes.com\/?p=7789"},"modified":"2024-04-09T18:20:39","modified_gmt":"2024-04-09T18:20:39","slug":"fermentando-o-pao-na-geladeira","status":"publish","type":"post","link":"https:\/\/bailabakes.com\/en\/fermentando-o-pao-na-geladeira\/","title":{"rendered":"Fermenting bread in the fridge"},"content":{"rendered":"<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Primary Fermentation vs. Cold Fermentation<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">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 <a href=\"https:\/\/bailabakes.com\/en\/porque-fazer-paes-de-fermentacao-natural\/\">Cold fermentation brings many advantages<\/a> as:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Intensify the characteristic flavor of natural fermentation bread<\/li>\n\n\n\n<li>Delay fermentation, which brings many benefits<\/li>\n\n\n\n<li>Help fit the bread-making process into your schedule. That is, the fridge can help you with planning.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Fermenting bread in the fridge<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"700\" height=\"467\" src=\"http:\/\/bailabakes.com\/wp-content\/uploads\/2023\/05\/3.jpg\" alt=\"Sourdough -  Fermentando o p\u00e3o na geladeira\" class=\"wp-image-7793\" srcset=\"https:\/\/bailabakes.com\/wp-content\/uploads\/2023\/05\/3.jpg 700w, https:\/\/bailabakes.com\/wp-content\/uploads\/2023\/05\/3-300x200.jpg 300w, https:\/\/bailabakes.com\/wp-content\/uploads\/2023\/05\/3-18x12.jpg 18w, https:\/\/bailabakes.com\/wp-content\/uploads\/2023\/05\/3-380x254.jpg 380w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Some frequently asked questions when talking about cold fermentation <\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">How long should I or can I leave bread fermenting in the fridge?<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">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\u00b0C) 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.\u00a0<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Can I bake immediately after taking the dough out of the fridge?<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Do I need to cover the dough?<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Tips for using the refrigerator<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">\u2734\ufe0f Know your fridge temperature. Measure with a thermometer<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2734\ufe0f If your fridge is full, the temperature rises. Maybe you need to adjust it.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2734\ufe0f 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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2734\ufe0f Bottom shelves have lower temperature<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2734\ufe0f 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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">So, did this article clarify any doubts? Leave your comment.<\/p>","protected":false},"excerpt":{"rendered":"<p>Fermentar o p\u00e3o na geladeira pode soar estranho para muita gente. Mas quando se trata de sourdough ou p\u00e3o de fermenta\u00e7\u00e3o natural, a geladeira \u00e9 uma importante aliada. Continue lendo para saber como tirar o m\u00e1ximo de proveito da fermenta\u00e7\u00e3o a frio. Fermenta\u00e7\u00e3o Prim\u00e1ria X Fermenta\u00e7\u00e3o a frio Para quem [&hellip;]<\/p>","protected":false},"author":1,"featured_media":7791,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[58],"tags":[85,87,61,86,60],"class_list":["post-7789","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-fermentacao-a-frio","tag-fermentando-na-geladeira","tag-pao-de-fermentacao-natural","tag-segunda-fermentacao","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Fermentando o p\u00e3o na geladeira - Baila Bakes<\/title>\n<meta name=\"description\" content=\"Fermentando o p\u00e3o na geladeira |fermenta\u00e7\u00e3o a frio | P\u00e3o de fermenta\u00e7\u00e3o natural | Sourdough | P\u00e3o caseiro | Fermenta\u00e7\u00e3o na geladeira\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bailabakes.com\/en\/fermentando-o-pao-na-geladeira\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fermentando o p\u00e3o na geladeira - 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