The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

overnight rise

Ideal temp for retarding final rise of sourdough

Forums:

Hello!

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.

When do you retard your dough?

Forums:

Artisan Baking

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