should I let my sourdough loaf proof in the fridge or on the counter?
I've been watching tons of videos on making sourdough recently, and quite a few say to let the sourdough loaf do its final proof, or rise, in the fridge. Is this necessary? Would it speed up if I just let it rise on the counter? Thoughts?
Best Answer
Speed is not the point. Speed is the opposite of the point. Refrigerator rising makes for a long, slow rise and flavor development - it's not unique to sourdough, it's very common in pizza dough (though not usually the "final rise" in pizza, as that would be very difficult to arrange enough fridge space for.)
You can do it, or not, or try both and compare.
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Quick Answer about "should I let my sourdough loaf proof in the fridge or on the counter?"
Proofing sourdough in the fridge is effective because it allows the dough to rest in its shaping container while developing superior sourdough flavor. Unlike bulk fermentation (which must be done at room temperature), proofing can be done in cold fridge temperatures.Is it better to let dough rise in the fridge or on the counter?
Proofing in the refrigerator is widely considered to be a superior proofing method that improves taste and structure. This is due to the slower rate at which yeast works when exposed to cold temperatures. The result is a longer and more stable rise, which extends the amount of time for flavor to develop.Can I proof sourdough bread on the counter?
To proof them, let them sit, covered, at room temperature for up to 3\u20134 hours, or let them proof for a little while at room temperature and then place in the refrigerator for 12\u201315 hours. Or you can speed the process by using a proof box, warm cooler, or slightly warm oven to speed things up.Can you let sourdough rise in the fridge?
The dough will rise slowly overnight or up to 24 hours. Allowing the dough to remain longer in the refrigerator isn't beneficial, as an extended time in the refrigerator will lead to off flavors and diminished dough strength.How long can you leave sourdough to prove in fridge?
When I write final proofing instructions in a recipe, I often suggest a time range or even two ranges: 1-3 hours at room temperature or 8-14 hours in the refrigerator.Should you Ferment your sourdough in the Fridge or on the Counter? Daily Sourdough
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Answer 2
Two reasons to final proof in the fridge...
- Flavour
- Convenience
Time = flavour. Increasing the fermentation time helps bring out more flavour.
If you are too busy to follow the recipe through then you can use your fridge for convenience.
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