How long should bread dough warm up after cold fermentation?
I'm trying to experiment with cold fermentation. I've put dough in the fridge and I see that it slowed down. However how long should it ferment afterward before final kneading - is ~10 hours out of the fridge good enough (this way I can put it out before I go to work and bake after I return)?
If it makes a difference it's sourdough whole wheat/white/rye in equal proportions fortified with nuts and seeds.
Best Answer
...as long as it needs to, depending on a wide variety of factors.
You can shape it for baking, put it in the fridge, let it rise, pull it out of the fridge and put it in the oven - no warming up time at all.
If you are going to punch down/knead/form after it comes out of the fridge, you can do all that cold, and let it rise as long as it needs to before baking - which will depend on the dough and the room temperature.
Or you can let the bulk dough warm a while.
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How long does it take refrigerated dough to get to room temperature?
Dough that's left to rise at room temperature typically takes between two and four hours to double in size. If left overnight, dough rises so high forcing it will likely collapse on the weight of itself, making the dough deflate. For best results always keep dough in the refrigerator when leaving to rise overnight.How long do you let dough rise after refrigeration?
You can go upwards of 18 hours if all goes to plan before ever being concerned about over proofing. That way you can leave it in the fridge until the oven is free. If it looks as though the dough isn't going to be fully proofed when you need it, you can always put it in a warm place to speed this final rise up.Should I let refrigerated dough warm up?
Make sure to get your oven hot \u2013 ideally heat it for around 30 minutes before putting the dough in. Removing the dough too early from the refrigerator will cause the yeast activity to rise and could mean you over ferment your dough if it was already ready to bake. This is why its best to bake straight from the fridge.Can you cold ferment bread dough?
A cold ferment simply means to lower the temperature during the first or second rise of bread dough. Bread making generally goes like this: Mix together ingredients, knead the dough, allow to rise (fermentation), form the bread into final shape, rise again, and bake.Cold Bulk Fermentation Explained | How to Ferment Bread Dough in the Fridge
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