#Cold Fermentation

Cold proofing, also known as a cold retard is a step I've never skipped when it comes to my artisan loaves. It's one of the reasons I need advance notice for orders as I like to cold ferment anywhere from 12-24 hours. Here's 5 benefits of cold proofing. 1. It helps with flavour development. Cold proofing allows the dough to ferment slower, which helps produce that sour taste we all love. The longer the bread cold ferments, the more lactic and acetic acids are produced, resulting in that sour taste sourdough is known for. 2. Cold fermentation breaks down the gluten, making it easier to digest. 3. As a baker, the cold ferment makes it easier to score (which we love a good wheat stalk design) 4. Using the fridge helps me manage my baking schedule as a mom of 2. It buys me time so that I can fit it into the time that works best for me to prepare to bake. 5. And finally, it helps produce a better crumb (the inside of the bread) and control the rise. The cold proofing process allows the gluten to strengthen gradually, leading to a nice, open crumb. It also slows down the fermentation process to help overcome overproofing (that can happen much faster on your counter). And just a little fun fact. I came up with the name Second Rise Sourdough because sourdough goes through 2 rise processes. The first being the bulk fermentation that happens on the counter, and then 2nd rise in the cold ferment. There's more to the story of what the name symbolizes to me on a deeper level but I'll share more on that in a part 2 post. ❤️ #sourdough #sourdoughbread #coldfermentation #secondrisesourdough #artisanbread #bulkfermentation #sourdoughclub #microbakery #burlingtonON

COLD PROOFING FAQ Q. Is cold proofing always necessary? No. Cold proofing is an option, which helps with the flavour development and the overall digestibility. The other option is ambient proofing, when the dough sits at room temperature for a couple of hours after shaping, and it’s baked the same day Q. Should the dough rise during cold proofing? Yes, it should. In most cases, if there’s no or very little rise 2 things might lead to that 1. The bulk fermentation is too short, the dough being transferred to the fridge too soon 2. The fridge is too cold, which means the yeast is less active Recommendation is to extend the bulk fermentation to avoid an underproofed loaf Q. Should I cover the dough in the fridge? It depends and I would recommend trying different ways before settling in for something. Uncovered works well for me, for some a towel works better, for others is plastic. The problem with plastic is that it can lead to a wet dough difficult to score, and sometimes even to an overproofed dough (collapsing after proofing) Q. How long should the cold proofing be? It depends! 12-18h can be the sweet spot, but if the bulk fermentation is too short, you can leave it even longer in the fridge. And the opposite. It’s always a balance between the bulk fermentation and final proofing Q. Should I allow the dough to come to room temperature before baking it? No, you can bake it straight from the fridge. The only case where you might consider leaving it to sit at room temp for a little while before baking is when the dough hasn’t risen much during the cold proof and there is a high chance of an underproofed loaf. Some more time will help fixing the fermentation/proofing Q. Should I transfer the dough to the fridge right after shaping? In general yes. However if you have shaped the dough and placed in the proofing basket, and you think the dough looks rather small vs the ‘usual’, leave the banneton on the counter for a little bit more, before transferring the dough to the fridge. This will help avoid underproofing #sourdoughbaking #sourdoughstarter #sourdough #sourdoughexplained #bread #breadmaking #artisanbread #wildyeast #realbread #sourdoughbread

Dive into the heart of sourdough magic with bulk fermentation and cold proofing! 🍞✨ 🌿 Bulk Fermentation: The adventure begins after mixing your dough, letting it rise and develop flavors naturally. This is when your dough gets its strength and airiness, all at room temperature, typically between 68°F to 75°F. This stage sets the foundation for your bread, focusing on volume and gluten formation. 🌱 ❄️ Cold Proofing: After shaping your dough, it goes into the fridge for a slow, flavor-enhancing rise. This stage can last from a few hours to days, allowing for a deeper taste and better dough texture, readying it for that perfect bake. Cold proofing slows yeast activity but lets the flavor-building bacteria thrive, enriching your bread’s taste. 🌬️ 🔍 The Difference: Bulk fermentation builds your bread’s structure and volume at room temperature, while cold proofing refines its flavor and texture in the cool embrace of your fridge. Both stages are essential for that artisanal sourdough character we love. Embracing both bulk fermentation and cold proofing will elevate your sourdough, turning baking into an artful science. Let’s bake some magic! 🌟🍞 #sourdoughscience #breadbaking #fermentation #baking #bread #sourdough #starter #flour #bulkfermentation #coldproof #flour #water #jar

Cold proof vs no cold proof 👀🥖 One loaf was shaped and cold-proofed for 12 hours. The other was mixed with cold starter + cold water, bulk fermented on the counter overnight, shaped in the morning, finished rising in the banneton, and baked as soon as it was ready. I baked them side by side the exact same way… and surprisingly, the non-cold-proof loaf had a bigger oven spring and a really beautiful crumb. Why it worked: Starting cold slowed fermentation early, giving the dough a longer, more controlled bulk. That extra time helped build strength before shaping, so the dough still had plenty of energy left for the oven. If I’m being honest, this is how I will be making most of my loaves going forward, because I just don’t have the extra fridge space 💁🏼‍♀️ Is this something you’d try at home… or are you sticking with your usual method?

EPISODE 4 | What Happens If You Cold Ferment Prior to Completing Bulk Fermentation When I first started making sourdough bread I was taught you HAD to bulk ferment before cold proofing your dough, so that’s how I’ve always done it. Until now…I had mixed my dough late in the day during a sourdough class and I didn’t want to leave it on the counter over night - it’s hot here and I knew it would over ferment. So I decided to plop it in the fridge for the night then pull it out the following morning to sit at room temperature for a few hours. (keep in mind that I did do 3 sets of stretch and folds prior to refrigeration so bulk fermentation had already started for about 1.5 hours). This is what happened…a beautiful loaf of bread! I had no idea how this would turn out and once again, I was shocked with the results. I’m not sure what would have happened if I put it in the fridge immediately after mixing it, but maybe I’ll test that next 🤔 If you try this keep in mind: cold temperatures slow down gluten development so there is a chance you could end up with a weak structure and your dough may not rise as much - as show in the side by side comparison, the loaf I fermented first did have a better rise. But both loaves tasted delicious and it’s nice to know you can put your dough in the fridge in a pinch! Have you tried this? I’d love to know in the comments 👇 #sourdough #sourdougbread #bread #fermentation

Ways to save time on Sourdough: Use a COLD Bulk Fermentation to your advantage! Do you use one? Are you willing to try? . I mixed up the dough for this #sourdough loaf on Monday evening and just baked it this morning—that’s 3.5 days later! Usually I don’t recommend waiting that long to bake a loaf because they can over-proof, but I was so surprised how well this bread turned out that I will be doing it this way more often. . My process: On Monday afternoon/evening I mixed my dough and did about a 4-5 hour bulk fermentation. I shaped the dough and stuck it in banneton baskets and put them in the refrigerator. I baked some of the dough on Tuesday and then I baked the rest on Friday. . I preheat my oven with my dutch oven inside. When the dutch oven is ready (usually 30 minutes or more), I’ll pull the dough from the refrigerator, score it and then pop it in the oven. Fresh bread on demand all week long...game changer! . A cold bulk fermentation slows down the fermentation of the sourdough, basically letting you “pause” the actual baking for a couple of days. It can go too far, though and depends on how much you allow the dough to proof/rise during bulk fermentation, so be careful that you use a recipe that calls for this cold bulk fermentation for best results. Find the recipe for this sourdough artisan bread on my website: amybakesbread.com . #sourdough #bread #sourdoughbread #levain #artisanbread #baking #bakery #food #realbread #homemade #sourdoughbaking #sourdoughstarter #wildyeast #artisanbread #breadmaking #gamechanger #naturallyleavened #sourdoughclub #masamadre #foodie #baker #breadbaking #homebaker #breadbosses #lievitomadre #homemadebread #sourdoughartisanbread #fermentation #foodphotography

BREAD WITH SOURDOUGH STARTER 🫙Steb-by-Step Recipe 🤍 Open Bake Pistachio Bread Recipe :👇🏻 280 g all purpose flour 60 g bread flour 60 g whole wheat flour 280 g water 160 g sourdough starter 10 g salt Add-ins: 40-50 g chopped pistachios Warm fermentation: 6 hours 30 minutes (21-23°C / 70-74°F) Cold fermentation: 18 hours at fridge Share this video with your friends so it doesn’t get lost 😉 PROCESS👇🏻 🫙 Feed your starter and let it reach its peak — it should be strong and bubbly when added to the dough. ❗️You can feed the starter in the morning, 5–6 hours before baking, at a 1:1:1 ratio (starter : water : flour). Or you can feed it in the evening at a 1:5:5 ratio (starter : water : flour). Please note that if your kitchen temperature is different from the one specified in the recipe, the timing may vary. DAY 1 ➡️ Combine water, active starter, flour, and salt. Mix until combined, cover — Rest 1 h. ➡️ Perform one set of stretch and fold to strengthen the gluten. Cover the bowl and let the dough rest for 1 hour. ➡️ 1st coil fold Add chopped pistachios during this fold. Rest 1 h. ➡️ 2nd coil fold Rest 1 h. ➡️ 3rd coil fold Bulk ferment 1.5–2.5 h until risen and bubbly. ➡️ Shape into a boule or batard, create surface tension. Place seam-side up in a floured basket. Refrigerate overnight. DAY 2 ➡️ Transfer cold dough to parchment seam-side down and score. 🫓 Baking on Stone / Steel (Open Bake) : • Preheat to 250°C (480°F) • Bake 20 min at 230°C with steam • Finish 15-20 min at 200°C until golden brown 🏺 Baking in Dutch oven: • Preheat to 250°C (480°F) • Bake 20 min covered at 230°C • Finish 15-20 min uncovered at 200°C until golden brown Cool completely before slicing and enjoy🥰 #sourdoughbread #breadrecipe

How long can you cold-proof your sourdough? Mostly comes down to flour type and starter amount: White flour = slower fermentation → 24-36 hours in the fridge Whole wheat/rye = faster fermentation → 12-20 hours max And don’t forget—the amount of starter matters! 5-10% starter (50g-100g per 1kg flour) = longer fermentation, more fridge time 20% starter (200g per 1kg flour) = faster fermentation, shorter fridge time Want to slow it down? Use less starter, more bread flour, and keep your fridge at 3-4°C (37-39°F). Now tell me—how long do YOU cold-proof your dough? #sourdough #tips #coldproof #dough #baking #bread #breadbaking #workshops

50/50 Sourdough Bread Is My Absolute Favorite 🌾 Sourdough Bread Made with 50% Whole Wheat Flour 🤍 And what is your perfect bread? 🥖 Recipe👇🏻 Ingredients: 175 g bread flour (or all-purpose flour, mine is 12% protein) 175 g whole wheat flour 265 g water 140 g sourdough starter 8 g salt ⏰ Bulk fermentation: 6 hours at 23–25°C (73-77°F) Overnight cold fermentation: 16 hours Preparation notes: 🫙 Feed your starter and let it reach its peak. You can feed it in the morning (1:1:1, 5-6 hours before mixing) or in the evening (1:5:5). Process: ➡️ Mix the water, starter, and flour until combined and leave for 60 minutes (fermentolyse). ➡️ Add the salt and a little water from the total amount listed in the recipe. Knead until the salt is fully dissolved. Rest 60 minutes. ➡️ First coil fold. Rest 60 minutes. ➡️ Second coil fold. Rest 60 minutes. ➡️ Third coil fold. Leave the dough to ferment for 1-2 hours until it noticeably increases in volume and bubbles appear on the surface. If the dough doesn’t feel elastic enough, add one additional coil fold. ➡️ Shape the dough into a batard (oval) or boule (round), creating surface tension. ❗️You can do a pre-shape to make final shaping easier - gently round the dough and let it rest for 15-20 minutes, then shape. ➡️ Place the shaped dough seam side up into a floured basket and transfer it to the fridge overnight for cold fermentation. Next day: More details in the comments 📝 👇🏻 #breadmaking #homemadebread #bakingmasterclass #wholemillbread

If your dough looks more compact after a cold ferment, don’t worry—it’s totally normal! Cold temperatures make gas contract, so even though your dough looks smaller, fermentation is still happening -> The yeast slows down significantly, but the LAB (lactic acid bacteria) keep working, fermenting and developing flavor. The key? Wait to shape until your dough has bulk-proofed and risen at least 30% (I like pushing it to 40ish% rise while I shape that many loaves), then straight to the fridge! I keep mine at 34°F, but since my fridge is in my Texas garage, I know it warms up a bit when I load my loaves. I cold ferment for 18+ hours. When they enter the oven, that sudden heat makes the gas expand, giving you that beautiful oven spring. So trust the process! your dough is doing the work, even when it looks like it’s sleeping! Join the @homebakerycommunity for free, where we are family 🫶🏼 and together we rise 🍞 🍪 Check out the link in my bio for resources to help you create a home bakery life you love. #bakingbusiness #bakerybusiness #homebakery #cottagebakery #cottagebaker #homebaker #microbakery #smallbaker #workfromhome #smallbakery #wfh #womanownedbusiness #sourdoughbread #sourdough #sourdoughbaking #baking #baker #sourdoughbakery #sourdoughlover #bakersgonnabake #breadlover #bakingbread #ilovebread #ilovebaking #bakinglove

A perfectly fermented loaf never gets old 😍. Follow along for all things sourdough and real food from my working kitchen. Wanna learn more about sourdough? Comment "ME" I’ll dm you my free blog that walks you through the process step by step including this recipe! #sourdough #sourdoughbaking #artisanbread

Cold Proof or Not? What You’re Missing ❄️🍞 Is cold proofing really worth the wait? Yes and here’s why. Cold proofing, or retarding your dough in the fridge overnight (or longer), does much more than just give you baking flexibility. It transforms your sourdough: ✅ Improves flavor – The long, slow fermentation allows acetic acid bacteria to develop, adding a deeper, more complex tang. ✅ Enhances crust color & texture – Cold dough caramelizes beautifully in the oven, giving you that deep golden crust. ✅ Easier scoring – Cold dough is firmer and easier to score cleanly, helping create controlled oven spring and beautiful ears. ✅ Boosts oven spring – If proofed correctly, cold dough springs better in the oven, producing a taller loaf. But don’t feel forced — not all loaves need it. ⏰ Want a same-day bake with a mild flavor? Stick to room temp. 🌙 Want deeper flavor, better texture, and a flexible schedule? Cold proof is your best friend. Tried my foolproof sourdough recipe yet? 🍞 Rebaked by many with great results — my Classic Sourdough Recipe Card is available now! Grab it via the link in bio or in my Recipe Highlights.