Sharing is caring!

How to proof sourdough in fridge: Elevate flavor, rise & texture overnight. Simplify your baking process!

There have been many ups and downs in my sourdough journey over the last couple of years. But learning how to proof sourdough bread in the fridge overnight has been one of the biggest game changers. Letting my bread dough long ferment in the fridge overnight has improved the flavor, rise, and texture of my sourdough bread. On top of that, it’s an easy way to make the process of baking sourdough quicker & easier. And if there’s one thing the internet sourdough world needs – it’s simplification. 

What is sourdough?

Sourdough is a type of bread that is leavened using a natural yeast and lactic acid bacteria mixture, instead of commercial yeast. The natural yeast and bacteria are captured from the environment, typically by fermenting a mixture of flour and water over several days. This mixture is known as a sourdough starter or levain.

The process of making sourdough involves allowing the starter to ferment, which produces carbon dioxide gas, causing the dough to rise. The lactic acid bacteria in the starter also contribute to the unique flavor of sourdough, giving it a slightly tangy taste.

Why is sourdough bread healthier? 

1. Digestibility: The fermentation process involved in making sourdough breaks down some of the gluten and phytic acid present in the flour. This can make the bread more digestible for individuals who may be sensitive to these compounds. However, it’s important to note that sourdough is not gluten-free, and those with gluten sensitivities or celiac disease should still exercise caution.
2. Nutrient availability: The fermentation process in sourdough increases the bioavailability of certain nutrients, making them easier for the body to absorb. This includes minerals such as calcium, magnesium, and zinc.
3. Lower glycemic index: Sourdough bread often has a lower glycemic index compared to bread made with commercial yeast. This means it can lead to slower increases in blood sugar levels, which can be beneficial for managing blood sugar levels, especially for individuals with diabetes.
4. Acetic acid production: The lactic acid bacteria in sourdough produce acetic acid during fermentation. Acetic acid has been associated with potential health benefits, such as improved insulin sensitivity and appetite regulation.
5. Prebiotics and probiotics: Sourdough contains both prebiotics (fibers that promote the growth of beneficial bacteria in the gut) and probiotics (live beneficial bacteria). These can contribute to a healthy gut microbiome, which is linked to various aspects of overall health, including digestion and immune function.

Why You Will Love to Proof Sourdough bread in the Fridge Overnight 

1. Enhanced Flavor Development:
   • The extended fermentation time at a lower temperature allows the natural enzymes in the flour to break down complex carbohydrates into simpler sugars and proteins into amino acids. This enzymatic activity contributes to the development of rich and complex flavors in the bread.
2. Acid Production:
   • Cold fermentation encourages the production of lactic acid by the lactic acid bacteria in the sourdough starter. This acid contributes to the characteristic tangy flavor of sourdough bread.
3. Improved Dough Structure:
   • Cold fermentation helps strengthen the gluten network in the dough. The gluten structure becomes more extensible and elastic, leading to a better rise and improved crumb structure in the finished bread.
4. Better Digestibility:
   • The longer fermentation process breaks down gluten and phytic acid in the flour, potentially making the bread more digestible for individuals with gluten sensitivities. This doesn’t make the bread gluten-free, but it might be easier on the digestive system for some people.
5. Increased Nutrient Availability:
   • Enzymatic activity during cold fermentation enhances the bioavailability of certain nutrients in the flour. This means that the body can absorb these nutrients more effectively.
6. Convenience and Scheduling:
   • Cold fermentation allows for flexibility in the baking schedule. By retarding the dough in the refrigerator, bakers can time the final proofing and baking to better suit their schedules.
7. Extended Shelf Life:
   • Sourdough bread that undergoes long, cold fermentation tends to have a longer shelf life due to the acid production and the preservation of the bread’s moisture content.
8. Easier Handling and Shaping:
   • The cold dough is often easier to handle and shape. It tends to be less sticky and more manageable, making it simpler to create well-defined loaves or specific shapes.

How to Proof Sourdough Bread in the Fridge Overnight 

There are many sourdough bread recipes on the internet. I have my favorite that I use, but there are so many other great ones out there. I find that everyone has a different favorite, so feel free to test out a few before settling on the one that works best for you. (see Tips for Success for important notes on how to adapt sourdough recipes based on your specific location). 

My favorite Sourdough Bread Recipe

This recipe makes two loaves of sourdough bread. I have come to find out that baking two is easier than just one. Also, going through the whole process to then finish your one loaf in a day or two seems like a waste of energy. We usually eat our two loaves within a couple of days, or I give away the second one as a gift and make bread two times a week. 

If you only want to make one loaf of bread, divide this recipe in half. 

Equipment 

• Kitchen Aid Standing mixer
• Bench Scraper
• Bread Lame
• Banneton Proofing Basket
• Proofing Box
• Dutch Oven

Ingredients

• 8 cups all-purpose spelt flour (950g)
• 2 1/4 cups filtered water (500g)
• 3 tbs salt (20g)
• 1 cup active sourdough starter (200g)

Instructions

1. Mix all ingredients in the bowl of a standing mixer. 
2. With the dough hook attached, kneed for 10-15 minutes. You will know your dough is ready when it’s soft, supple & stretchable. 
3. Transfer to an oiled bowl & cover with plastic wrap or damp towel.
4. Let rise in a warm spot – preferably a fermentation box, set to 27 degrees C (80 degrees F) for 5-7 hours. 
5. Check periodically to see how well the bread has risen. 
6. When the dough has doubled, turn it out onto a floured surface. 
7. Divide into two. Let the other half of the dough rest while you work the first. 
8. Fold the dough onto itself, then pull out the edges and fold them in. Lastly, spin the loaf towards you to create surface tension. 
9. Place in a floured banneton basket seam side up. 
10. Place the banneton basket with your dough inside into a big plastic bag, tie it off, and place it in the fridge for the final rise.
11. Leave loaves in the fridge overnight.
12. Next day, place your Dutch oven into the oven and preheat for an hour at 250C (500F). 
13. ​When the oven is preheated, turn one banneton basket out onto a large piece of baking parchment 
14. Now the fun part! Score your sourdough loaf! 
15. Carefully lift the baking parchment with your loaf and place it inside the preheated Dutch oven. 
16. Bake for 20 minutes with the lid on. 
17. Lower the temperature to 235C (450f), remove the lid, and bake for another 15-20mins uncovered. 
18. Carefully remove the Dutch oven from your oven, and using the baking parchment take the loaf out. 
19. Allow to cool on a cooling rack

Tips for Success

• When picking your sourdough bread recipe, keep in mind that lots of factors influence whether your bread will be a success or not. Things like the hydration of your starter, the type of flour you’re using, and even the humidity of your climate or elevation. I always have to adapt most sourdough recipes to contain less water than the original recipe calls for, otherwise my dough turns into a slushy mess. 
• Make sure your sourdough starter has been fed in the last 12 hours, and is active & bubbly. If you want to make your own sourdough starter, check out this post.
• Don’t let your bread over-ferment during bulk fermentation. It should just about double in size, but not get super giant and poofy. This would make the consistency of your finished sourdough loaf dense. 
• You don’t want underproofed dough either. You can perform the “poke test” to see if the dough bounces back. 
• If you don’t have a fermentation box, you can let your dough rise at room temperature. This will of course differ based on what time of year it is, and on the temperature of your kitchen. To achieve the most consistent results, a fermentation box is invaluable. 
• For best results, use rice flour for the inside of your banneton baskets.
• For bet scoring, use a razor blade. You can also use a knife.
• You can leave your sourdough proofing in the fridge for 12-24 hours, but not much longer to avoid over-fermenting

Other Ways to Proof Sourdough Bread

1. Bulk Fermentation:
   • After mixing the sourdough starter, flour, water, and salt, let the dough sit at room temperature for an extended period. This bulk fermentation allows the natural yeast and bacteria in the sourdough starter to ferment the dough.
2. Proofing Basket (Banneton):
   • Shape the dough into a round or oval and place it in a proofing basket, also known as a banneton. Dust the basket with flour to prevent sticking. The basket supports the dough’s shape during the final rise and imparts a decorative pattern on the crust.
3. Cloth-lined Bowl:
   • Instead of a proofing basket, you can place the shaped dough in a bowl lined with a floured cloth. The cloth helps the dough maintain its shape while preventing it from sticking to the bowl.
4. Final Proof in the Refrigerator:
   • After shaping the dough, you can allow it to undergo its final rise in the refrigerator. This extended cold proofing period adds flavor and allows for better scheduling of the baking process.
5. Room Temperature Proofing:
   • If you prefer a faster rise, you can proof the shaped dough at room temperature. Place it on a parchment-lined tray, cover it with a damp cloth or plastic wrap, and let it rise until it has doubled in size.
6. Double Proofing:
   • Some bakers employ a two-stage proofing process. After the initial rise, the dough is shaped and allowed to rise again before baking. This can enhance the dough’s structure and flavor.
7. Autolyse:
   • While not a traditional proofing step, an autolyse involves mixing the flour and water and allowing them to rest for a period before adding the sourdough starter and salt. This process improves dough extensibility and gluten development.

How to Proof Sourdough bread in the fridge overnight FAQ

Do I need a banneton basket? 

They are helpful, but not strictly necessary. An oiled bowl will work too. 

Do I need a proofing/fermentation box? 

You definitely don’t – that being said, I do find it to be one of the best investments I have made (right after a Kitchen Aid standing mixer) 

Do I have to use spelt flour? 

You can use any flour you like. All-purpose flour will work just fine, as will whole wheat. You might need to adjust the amount of water. 

How long should I refrigerate the dough during cold fermentation?

The optimal duration can vary based on the specific recipe, the desired flavor profile, and personal preferences. I prefer overnight fermentation, but you can leave your dough in the fridge for up to 24 hours.

Should I cover the dough when I proof my sourdough bread in the fridge overnight?

Yes, it’s advisable to cover the dough during cold fermentation to prevent it from drying out. You can use plastic wrap, or a damp cloth, or place the dough in a covered container

Do I need to let the dough come to room temperature before baking?

While it’s not always necessary, some bakers prefer allowing the dough to come to room temperature for a short period before baking. This step can help the dough rise a bit more before entering the oven. I personally take it out of the fridge just before it goes in the oven. 

Can I freeze the dough during cold fermentation?

Yes, you can freeze the dough for longer-term storage. Be sure to shape the dough before freezing, allow it to thaw, and complete its final proof before baking.

How will the flavor and texture change when I proof sourdough bread in the fridge overnight?

Long, cold fermentation generally enhances the flavor complexity and produces a more elastic and extensible dough. The final bread may have a deeper, more nuanced taste with a better-developed crumb structure.

Can I adjust the temperature of my refrigerator for cold fermentation?

Yes, you can adjust the temperature to some extent. A temperature of around 40°F (4°C) is often recommended for cold fermentation, but a standard refrigerator setting is generally suitable.

Is it normal for the dough to have a different consistency after cold fermentation?

Yes, it’s normal for the dough to feel firmer and more elastic after cold fermentation. The extended fermentation enhances gluten development, resulting in a dough with improved structure.

What signs should I look for to know that my dough is ready for baking after cold fermentation?

Look for an increase in volume, a slightly puffy appearance, and an indentation that remains when gently pressed with a finger. These signs indicate that the dough has completed its final proofing.

What do I do if my cold-fermented dough doesn’t rise as much as expected?

Troubleshoot by adjusting factors such as the fermentation time, starter quantity, or the dough’s hydration level. Also, ensure that your sourdough starter is active and healthy.

Can I mix different types of flour in my sourdough for cold fermentation?

Yes, you can experiment with blends of flours for added flavor and texture complexity. Keep in mind that different flours may require adjustments to the overall hydration of the dough.

​

Other Sourdough Recipes You Will Love

• Sourdough Blueberry Cinnamon Bagels
• Sourdough Crepes
• 5 Reasons Why Sourdough Waffles Are Better than Pancakes