The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

refrigerator proofing

Igwiz's picture

Can I go directly from fridge to oven?

October 20, 2009 - 5:05am -- Igwiz

I have two loaves proofing in my fridge right now.  I've heard that I can go directly from fridge to oven.

Questions:  How would I do that.  I normally bake a 2.5 pound loaf (78% hydration) en Cloche for 45 minutes at 425, 20 covered and 25 uncovered.

Do I modify the time?  Do I modify the temp?

Any insights and suggestions would be very helpful.



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