Sourdough Bread Proofed in the Fridge

Learn how to make sourdough bread the easy way - proofing it in the fridge overnight.

Prep Time 10

Cook Time 1

Additional Time 12

Total Time 13 10

Serving Size 2 loafs

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

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