The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

overnight rise

lahm's picture

Ideal temp for retarding final rise of sourdough

May 2, 2012 - 12:23pm -- lahm


I operate a small bakery that supplies several restaurants/bars with bread. I typically retard the final rise overnight in a commercial refrigerator that sits around 40-41F. However, said unit kicked it yesterday. As a temporary solution I do have a wine cooler that sits at 50-51F. I am hoping to use the wine cooler (so that I don't have to cart all of this shaped dough home with me), but fear I will compromise my product.

fleur-de-liz's picture

When do you retard your dough?

May 17, 2007 - 5:15pm -- fleur-de-liz

Is it best to retard the dough overnight in the refrigerator after  bulk fermentation or after the final shaping?  I have seen both methods  mentioned in various recipes.  For most sourdough breads, I prefer the taste after an overnight slow fermention in the refrigerator.  I also prefer the timetable of an overnight slow ferment.  Would appreciate your advice. Thanks, Liz

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