After taking one of Martha Levie‘s free sourdough classes, we often get a comment like this after they have baked several loaves:

“I’m always craving the aroma of freshly baked sourdough, but life often gets in the way. I’ve noticed some bakers pulling dough straight from the fridge and baking it. How can I incorporate this time-saving technique into my routine?”

Cold proofing, also known as refrigerator proofing, is a technique that involves slowing down the fermentation process of sourdough by placing the dough in the refrigerator. This method allows for a more controlled fermentation, resulting in a deeper flavor, better texture, and improved crumb structure.

Why Cold Proofing?

  • Flavor Development: Cold proofing gives the yeast and bacteria more time to break down the starches and sugars in the flour, resulting in a more complex flavor profile.
  • Improved Texture: The slower fermentation mediates the gluten development, producing a chewier, more elastic dough.
  • Time Management: Cold-proofing allows for more flexibility in your baking schedule. You can prepare the dough in advance and let it proof overnight or for several days for even more flavor.

The Science Behind It

When sourdough dough is chilled, the yeast and good bacteria (LAB) go into a state of suspended animation. This extended fermentation period allows for developing those coveted sourdough flavors and aromas.

Tips for Successful Cold Proofing

  1. Optimal Dough Temperature:
    • Before placing the dough in the refrigerator, ensure it’s at room temperature.
    • A dough that’s too cold will slow the fermentation process, while a dough that’s too warm may overproof.
  2. Proper Container:
    • Use a food-safe container that allows the dough to expand. A large bowl or a well-dusted proofing basket with a moist cloth covering works well.
    • Cover a plastic container loosely with plastic wrap or a lid to prevent drying out.
  3. Refrigerator Temperature:
    • Aim for a refrigerator temperature between 35°F and 40°F (2°C to 4°C).
    • Avoid placing the dough near the freezer or other cold spots.
  4. Proofing Time:
    • The proofing time will vary depending on the specific flour, hydration level, and desired flavor.
    • As a general guideline, you can expect to proof the dough for 12-48 hours.
    • To check for proper proofing, gently poke the dough with a finger. It should spring back slowly.
  5. Shaping and Final Proof:
    • Once the dough has reached the desired level of proof, remove it from the refrigerator and allow it to warm up for about an hour.
    • Shape the dough as desired and place it in a proofing basket or on a baking sheet lined with parchment paper.
    • Let the dough proof for an additional hour or two or until it has doubled.

Common Mistakes to Avoid:

  • Overproofing: If the dough is left in the refrigerator for too long, it may overproof, resulting in a flat, dense loaf.
  • Underproofing: The flavor and texture may be compromised if the dough is not proofed long enough.
  • Temperature Fluctuations: Avoid placing the dough near the freezer or other cold spots, as temperature fluctuations can affect fermentation.

Following these tips, you can master the art of cold proofing and elevate your sourdough baking game. Experiment with different proofing times and temperatures to find what works best for your recipe and desired results.

This blog post is part of our series for #SourdoughSeptember