Bread won't rise during proof after overnight fermentation
Whenever I try overnight fermentation for better flavor, I find that bread won't rise so much after it has been shaped. The dough rises beautifully during the first fermentation on the first day so yeasts were definitely active the night before. Is it possible that yeast has died off overnight? I follow the rather conventional procedure of kneading-first fermentation at warm temperature-deflating a bit and putting in fridge overnight-shaping-proofing-baking. I allow adequate spacing during proofing process and of course overnight fermentation is done in the fridge.
Best Answer
Overnight proofing in the fridge is a great way to improve flavor, as you suggest (creating more alcohol and allowing a better gluten structure). There are a couple of things you should keep in mind. First is the temperature and length of your bulk fermentation. Too long and/or at too high a temp it could be using up most of the sugars, and the yeast could be simply running out of food. Are you doing this fermentation above 75°F? Second, too much salt in the dough will negatively affect your proof.
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Quick Answer about "Bread won't rise during proof after overnight fermentation"
If your bread dough isn't rising, the yeast might be past its prime or your water may have been the wrong temperature (too hot and the yeast will die; too cold and the yeast won't grow). Always use fresh yeast and invest in a thermometer to help your yeast get the job done.Why is my bread not rising when proofing?
Yeast needs to be warm - not too hot, not too cold. Yeast is too cold If the other ingredients are too cold, it could cause some of the yeast to die. Was the dough kneaded properly? Dough may not have been kneaded enough.Why did my bread not rise overnight?
Yeast is what gives bread its rise. If your bread isn't rising, make sure your yeast hasn't expired. Yeast is a living organism, so if you've kept it in the fridge too long, some of it may die, and it won't produce enough rise. So check the expiration date, and store it in the fridge or freezer.Why is my sourdough not rising during proofing?
Here's the short answer: If your starter is fully active then the reason your sourdough bread didn't rise is most likely down to not giving it enough time. Give your sourdough at least 4 hours to bulk ferment, plus a further 3-4 for its second rise before baking.What happens if you proof bread overnight?
Put simply, retarding dough is the process of slowing down the final rising in the bread-making process. This is easily done by proofing bread overnight in the refrigerator since the cold slows down the rise. It has its benefits, including adding flavor and allowing you to bake the bread at a later time.Breadwinners | 'Into the Bread Mines' Official Music Video | Nick
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Answer 2
I would doubt your yeast died off. It is pretty difficult to do that. I generally bulk ferment for 3 - 4 hours, including stretch and folds for the first 2 hours or so, then portion and shape. Once shaped and in basket, it is placed in a plastic bag and then refrigerated. Then remove from the fridge, slash, and bake. It does not double in the refrigerator overnight, and I go directly from fridge to preheated oven.
So, maybe try shaping before your overnight proof in the fridge. Handle your dough gently during the process.
Bread is very sensitive to environmental conditions. You have to learn yours. I also find, given my environment and tools, that I get much better oven spring from an overnight ferment when I bake in an enclosed space, like a Dutch oven.
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