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Shoutout to the bakery owner in Tulsa who told me to stop proofing my sourdough overnight in the fridge
I fought her on it because every blog says cold retard is the move, but after 3 bakes my crumb went from gummy to open just by proofing on the counter for 4 hours at 78F. Anyone else find that the long fridge proof actually kills their oven spring on a 70% hydration loaf?
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emma_garcia11d ago
Cold proofing works great if your fridge is actually cold enough (mine sits around 38F and even that felt too warm for a 70% loaf). The real issue is the dough keeps fermenting slowly in there, so by the time you bake it the yeast is spent and has nothing left for the oven. Next time try pulling it out and letting it sit on the counter for an hour before baking, and watch how much faster it springs. Your Tulsa bakery lady was onto something with the counter proof at 78F, that temp is right in the sweet spot.
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