How to get your dough to rise of the refrigerator- #sourdoughforbeginners , by Muscle Momma Sourdough on YouTube. 1 min 5 s.
- Video length
- 1 min 5 s
- Time to do it
- 12 hours (mostly hands off)
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Let your dough finish its first rise at room temperature until it looks puffy and has grown by about 50 to 75 percent.
Shape it into a tight ball or loaf, then place it seam side up in a floured banneton or a bowl lined with a floured towel.
Cover the top tightly with plastic wrap or a shower cap so the surface cannot dry out in the cold air.
Put it on a middle shelf of your fridge, set to 3 to 4 C (38 to 40 F), and keep it away from the door.
Leave it for 8 to 16 hours. A longer stay gives a tangier loaf, but past 24 hours the dough can start to collapse.
After 8 hours, check the dough. It should look puffy, feel light, and spring back slowly when you press it with a finger.
Take it out when you are ready to bake. Cold dough is firm, so it scores cleanly and holds its shape.
Bake straight from the fridge, or let it sit 30 to 60 minutes at room temperature if your recipe calls for that.
Tips and common mistakes
If your fridge runs warmer than 5 C (41 F), the dough keeps rising and can overproof overnight.
Wrap the dough well or it forms a dry skin that stops it expanding in the oven.
Keep the bowl away from onions, cheese or other strong-smelling food, because dough picks up odours.
Write down the time you put it in, so you know exactly when 8 hours is up.
Questions
Can you cold proof dough for too long?
Yes. Past about 24 to 36 hours the dough can overproof, spread flat and bake into a dense loaf. Check it at the 8 hour mark the first time you try it.
Does the dough need to warm up before baking?
Not usually. Many bakers bake sourdough straight from the fridge for a better rise. Follow your recipe if it says to let the dough sit out first.
Why did my dough not rise in the fridge?
The fridge only slows the yeast down, so most of the rise happens before the dough goes in. If it was under-fermented at room temperature, cold will not fix it.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
